Red Flannel Hash

Kim Biegacki Recipe

By Kim Biegacki pistachyoo

4 to 6 servings
10 Min
30 Min
Stove Top

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.

pinch tips: Perfect Pasta Everytime


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

Directions Step-By-Step

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.
I also steamed my beets and then sliced them up in a bowl to be added to the hash.
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.
Add your potatoes and toss together. Season your dish accordingly with garlic salt, pepper and a little more cayenne if you like it spicy.
Now add your beets to the mixture. (Add more butter if necessary).
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.
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.

About this Recipe

Course/Dish: Beef, Potatoes
Main Ingredient: Potatoes
Regional Style: American

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Terrie Hoelscher Blessed1
Jan 31, 2012
What an awesome recipe! I can't wait to try this! I'll have to make it when Steve's out of town, cuz he won't eat beets. ha! But I will def. make this for myself. Thanks, Kim!
Kim Biegacki pistachyoo
Jan 31, 2012
Thanks Terri, hope you enjoy it. I love cooking with cognac ever since I tried several recipes here on JAP with it. It adds a wonderful flavor. I LOVE, LOVE, LOVE the beets in this recipe and it is so unique to serve for St. Patty's day and that is what I was looking for; something new.
Feb 1, 2012 - Kim Biegacki shared this recipe with discussion group: St. Patrick's Day & Irish Foods