Red Flannel Hash

Shelley Simpson Recipe

By Shelley Simpson Shellasim


This is my Great Aunt Dorothy's recipe from my father's side. This is an excellent dish to make with leftover beef and potato.

pinch tips: Flour, Eggs, & Breading Techniques


2 c
chopped cooked beef. (from leftovers is great)
1 1/2 c
chopped cooked beets. (can come from a can, well drained)
4 c
diced cooked potatoes
1 medium
medium onion, finely chopped
salt and pepper to taste

Directions Step-By-Step

Combine beef, beets, potatoes, onion, salt and pepper in bowl; mix well.
Spoon into greased skillet.
Cook until brown crust forms on bottom, loosening around edge and shaking skillet to prevent over browning. Break up with spatula and brown up top.
*****TIP: I also make with leftover beef from roast or steak and use fresh diced up potato if I have no leftover baked potatoes. I just brown up in a little bit of oil with the beef and chopped onion until tender, then I add the chopped beets. Then heat through.

About this Recipe

Course/Dish: Beef, Other Main Dishes
Other Tags: Quick & Easy, Healthy

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Sue Hayes Soozee1130
Feb 1, 2012
I have been eating this since I was a kid and I love it but nobody I know has ever heard of it. My mom and I use to enjoy this together she's gone now but I think of her whenever I have this...
Shelley Simpson Shellasim
Feb 1, 2012
Awe...I agree about hardly anyone knowing about it. I wonder where it originated from? I never heard of it either until my husband and I stayed a few days with my Great Aunt years ago in Florida. She made it and we love having it now. I don't even like cooked beets. ha ha ha But, love it in this. Now, I will darn near eat a whole can of beets straight from the can. Love them that way. I serve them as a side, cold, right out of the can. Most times. And add them to the hash the other times. Thanks for commenting. =)