Red Flannel Hash

Recipe Rating:
 3 Ratings
Serves: 4 to 6 servings
Prep Time:
Cook Time:
Cooking Method: Stove Top


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 butter
1/2 onion, diced
4 - 6 medium red skinned potatoes, steamed and sliced
3 - 5 small fresh beets, steamed and diced
4 - 6 medium eggs
garlic powder or garlic cloves
sea salt & pepper to taste
cayenne pepper
chopped parsley for garnish

The Cook

Kim Biegacki Recipe
Full Flavored
Boardman, OH (pop. 66,982)
Member Since Apr 2011
Kim's notes for this recipe:
I was searching for Irish 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 hestitate to serve it for breakfast, brunch or dinner.

Hope you enjoy my twist on Red Flannel Hash.
Make it Your Way...

Personalize This


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.

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user 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!
user 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.
user Kim Biegacki pistachyoo - Feb 1, 2012
Kim Biegacki [pistachyoo] has shared this recipe with discussion group:
St. Patrick's Day & Irish Foods
user Stormy Stewart karlyn255 - Feb 1, 2012
Very interesting. The picture almost looked like strawberries

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