1/2 Photos of Easy Red Flannel Hash
The 5 Spot restaurant on the top of Queen Anne Hill's Counterbalance in Seattle serves Red Flannel Hash. I wanted to try making it at home, and this recipe is my greatly tweaked version using canned hash, the non-canned original found in the "L.L. Bean Book of New England Cookery." I really like this version - it's not as salty as the usual hash, and the beef broth adds a nice, deeper flavor. Don't be tempted to turn it out of the pan early, otherwise it won't be as crispy as you'll probably want it.
My Private Note
Units: US | Metric
- 2 tablespoons butter
- 1 teaspoon olive oil
- 2 tablespoons minced onions
- 2 cups diced boiled potatoes
- 1 (14 ounce) can corn beef hash
- 1 cup chopped cooked beets (not pickled, amount of beets to taste) or 1 cup diced cooked beet (not pickled, amount of beets to taste)
- 2 cloves garlic, minced
- 1/4 cup beef broth
- 6 poached eggs (one egg per serving) or 6 fried eggs (one egg per serving)
- 2 tablespoons grated parmesan cheese
- 1 tablespoon chopped parsley
- 1In a heavy skillet melt together the butter and oil over medium heat; sauté the minced onion and potatoes for 5 minutes, only stirring once or twice, until the potatoes begin to develop a browned crust.
- 2Reduce the heat to low and add the canned hash, beets, and garlic and stir well.
- 3Press mixture back into the bottom of the skillet and evenly pour the beef broth over.
- 4Saute over low heat until mixture browns at the edges, about 30 minutes (check it to see if it's as crispy as you want it - if not, you can flip it, add some butter or oil, and crisp the other side, too).
- 5Fold browned hash by half and slide onto the serving platter.
- 6Top with poached or fried eggs and garnish with Parmesan and parsley, and serve (the recipe does not contain any salt or pepper, to allow each person to season to taste to their own preference; make sure to mention that to the folks you're serving).
Browse Our Top Breakfast Recipes
Nutritional Facts for Easy Red Flannel Hash
Serving Size: 1 (235 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 312.7
- Calories from Fat 153
- Total Fat 17.0 g
- Saturated Fat 7.2 g
- Cholesterol 244.3 mg
- Sodium 456.4 mg
- Total Carbohydrate 25.1 g
- Dietary Fiber 2.8 g
- Sugars 3.6 g
- Protein 15.6 g