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    You are in: Home / Recipes / Red Flannel Hash Recipe
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    Red Flannel Hash

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    mightyro_cooking4u's Note:

    From "The Complete Vegetable Cookbook"

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    Units: US | Metric

    • 1 1/2 lbs beets, no greens, trimmed and peeled
    • 1 lb potato, all-purpose, scrubbed and peeled
    • 4 slices bacon (optional)
    • 1/4 cup vegetable oil (not olive oil)
    • 1 large onion, chopped
    • salt
    • pepper, fresh


    1. 1
      Cube the beets and potatoes (1/2-inch pieces), keeping them separate. Put them in separate saucepans with water to cover and bring to a boil. Boil until tender, about 5 minutes for the potatoes and 15 minutes for the beets. Drain well and place both in one big bowl.
    2. 2
      If you are using bacon, fry it in a large skillet until crispy, then drain well and crumble or chop it inti small bits. Add the bacon bits to the beet mixture and discard the bacon fat.
    3. 3
      In the same skillet, heat half the oil and saute the onion until browned. Stir the browned onion into the beet mixture and season the mixture with salt and pepper.
    4. 4
      Add the rest of the oil to the skilet. Spread the beet-potato mixture evenly in the skillet and saute iver medium heat without strring, until the poatoes are crisp and brown on the bottom. Use spatula to turn the hash; browned again repeat until most of the potatoes are browned. Season with more salt and pepper if needed, and serve hot.

    Ratings & Reviews:


    Nutritional Facts for Red Flannel Hash

    Serving Size: 1 (228 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 199.0
    Calories from Fat 84
    Total Fat 9.3 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 92.8 mg
    Total Carbohydrate 27.0 g
    Dietary Fiber 4.2 g
    Sugars 10.7 g
    Protein 3.6 g

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