📝 About This Recipe
A quintessential New England treasure, Red Flannel Hash is the vibrant, jewel-toned cousin of the classic roast beef hash. Traditionally born from the leftovers of a 'Boiled Dinner,' this dish gets its name and striking crimson hue from the addition of earthy roasted beets mixed with salty corned beef and buttery potatoes. It is a rustic, soul-warming breakfast that perfectly balances sweet, salty, and savory notes with a texture that is irresistibly crispy on the outside and tender within.
🥗 Ingredients
The Hash Base
- 3 cups Cooked Corned Beef (finely diced into 1/2-inch cubes)
- 2 cups Yukon Gold Potatoes (boiled until just tender and diced)
- 2 cups Roasted Beets (peeled and diced into 1/2-inch cubes)
- 1 large Yellow Onion (finely chopped)
- 3 cloves Garlic (minced)
Fats and Seasonings
- 3 tablespoons Unsalted Butter (divided)
- 2 tablespoons Heavy Cream (to bind the hash)
- 1 teaspoon Fresh Thyme Leaves (chopped)
- 1/2 teaspoon Kosher Salt (adjust to taste based on saltiness of beef)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Worcestershire Sauce
For Serving
- 4 pieces Large Eggs (for poaching or frying)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
- 1 tablespoon Chives (snipped)
👨🍳 Instructions
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1
In a large mixing bowl, combine the diced corned beef, par-boiled potatoes, and roasted beets. Gently toss them together so the beet juice begins to lightly stain the potatoes.
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2
Add the minced garlic, fresh thyme, salt, pepper, and Worcestershire sauce to the bowl. Drizzle in the heavy cream and mix gently; this helps the hash stick together to form a crust.
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3
Place a large 12-inch cast-iron skillet over medium heat and melt 2 tablespoons of the butter until it begins to foam.
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4
Add the chopped onions to the skillet. Sauté for 5-6 minutes until they are soft, translucent, and just beginning to turn golden brown.
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5
Increase the heat to medium-high. Add the remaining tablespoon of butter to the skillet, then spread the hash mixture evenly across the pan.
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6
Using a sturdy spatula, press the mixture down firmly into the skillet to ensure maximum contact with the hot surface. This is the secret to a great crust.
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7
Allow the hash to cook undisturbed for 8-10 minutes. Resist the urge to stir! You want a deep, caramelized brown crust to form on the bottom.
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8
While the hash cooks, bring a medium pot of water to a gentle simmer with a splash of vinegar. Poach your eggs for 3 minutes until the whites are set but the yolks remain runny.
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9
Check the hash by lifting a small corner. If it is crispy and dark red-brown, use the spatula to flip the hash in large sections.
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10
Press down again and cook for another 5-7 minutes on the second side until heated through and crispy.
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11
Turn off the heat. Taste and adjust seasoning, adding more black pepper if desired.
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12
Divide the hot hash among four plates. Top each serving with a poached egg, garnish generously with fresh parsley and chives, and serve immediately.
💡 Chef's Tips
For the best texture, ensure your potatoes and beets are cooled before dicing; warm vegetables tend to turn into mush. If you don't have leftover corned beef, ask your deli counter for a thick 1-pound slab of corned beef rather than thin slices. A well-seasoned cast-iron skillet is essential for achieving the signature crispy crust without the hash sticking. Don't skip the heavy cream—it acts as a binder that prevents the hash from falling apart when you flip it. If you prefer a smokier flavor, you can substitute half the corned beef with thick-cut smoked bacon.
🍽️ Serving Suggestions
Serve with a side of buttered thick-cut rye toast or traditional New England brown bread. Pair with a sharp horseradish cream sauce on the side to cut through the richness of the beef. A cold glass of apple cider or a robust breakfast tea complements the earthy sweetness of the beets. Offer some spicy whole-grain mustard for those who like an extra kick. For a true Vermont experience, drizzle a tiny amount of Grade A maple syrup over the crispy edges.