Background and History:
Red Flannel Hash is a classic American dish with roots in New England, particularly associated with Vermont. It earned its name due to the use of red beets in the recipe, which give the hash a distinctive reddish color. This dish is often made as a way to repurpose leftovers, traditionally using corned beef, potatoes, and beets. The combination of flavors and the ease of making it in a single sheet pan make it a popular and hearty choice for breakfast or brunch.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
- 2 cups cooked corned beef, diced
- 2 cups cooked red potatoes, diced
- 1 cup cooked beets, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 eggs (optional)
- Cooking spray
- Preheat your oven to 425°F (220°C) and line a sheet pan with aluminum foil, lightly greased with cooking spray.
- In a large bowl, combine the diced corned beef, red potatoes, beets, diced onion, minced garlic, chopped parsley, olive oil, salt, and pepper. Toss well to mix all the ingredients.
- Spread this mixture evenly on the prepared sheet pan.
- Roast in the preheated oven for about 25-30 minutes or until the ingredients are crispy and heated through.
- If desired, create four wells in the hash and crack an egg into each well.
- Return the sheet pan to the oven and bake for an additional 5-7 minutes until the egg whites are set but the yolks remain slightly runny.
Nutrition Facts: (Per serving, without eggs)
- Calories: 320
- Protein: 20g
- Carbohydrates: 20g
- Fat: 18g
- Fiber: 4g
- Sugars: 5g
- Red Flannel Hash is a great way to use up leftover corned beef and other ingredients from a traditional St. Patrick’s Day meal.
- The beets give this hash a unique and slightly sweet flavor along with its distinctive color.
- Serving with a sunny-side-up egg on top is a common variation for added richness and flavor.
Please be cautious of any allergies to specific ingredients. Always check for individual dietary restrictions and allergies before serving.