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red flannel hash

(3 ratings)
KBPossible avatar
Recipe by
Kim Biegacki
@KBPossible
Youngstown, OH

I was searching for breakfast recipes and found this on several different sites and it looked and sounded so good I came up with my own. They all had basic items in them each with a little twist, so here is my version. Wow, what a rustic meal and I loved the fresh steamed beets in this hash. Next time, I will certainly add more than 3 to the dish. I will also add tomatoes too. I didn't have any or else they would have been in there. This is a beautiful dish and I would hesitate to serve it for breakfast, brunch or dinner. Hope you enjoy my twist on Red Flannel Hash.

(3 ratings)
yield 4 to 6 servings
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For red flannel hash

  • 1 lb
    corned beef
  • 8 oz
    prosciutto or peppered bacon
  • 1/2 c
    cognac or you could use a marsala wine
  • 3 - 4 md
    roma tomatoes, diced
  • 1/2 stick
    butter
  • 1/2
    onion, diced
  • 4 - 6 md
    red skinned potatoes, steamed and sliced
  • 3 - 5 sm
    fresh beets, steamed and diced
  • 4 - 6 md
    eggs
  • garlic powder or garlic cloves
  • sea salt & pepper to taste
  • cayenne pepper
  • chopped parsley for garnish

How To Make red flannel hash

  • 1
    I steamed my potatoes and then fried them in a pan with a little canola oil. I added the cayenne pepper to my browned and crispy home fries while in pan.
  • 2
    I also steamed my beets and then sliced them up in a bowl to be added to the hash.
  • 3
    Saute your onions, proscuitto and corned beef in 2 tbsp of butter till onions are cooked and meat has a nice brown on it and then add your tomatoes. Add your cognac and cook down.
  • 4
    Add your potatoes and toss together. Season your dish accordingly with garlic salt, pepper and a little more cayenne if you like it spicy.
  • 5
    Now add your beets to the mixture. (Add more butter if necessary).
  • 6
    Now if you are preparing this for breakfast or dinner and want to add eggs then you can cook them right on top of the hash as you see here. I like my eggs more over easy so I just put a lid on the hash and it cooked the egg perfectly.
  • 7
    Then plate up your Red Flannel Hash with or w/o eggs. Serve with some Pumpernickel Rye bread which would be a beautiful contrast or your favorite bread.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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