Red Flannel Hash



This recipe came about one year when I made way too many fixin's for our annual St Patty's day dinner. Now I need to make extra just so we have enough to make this hash in the next week!


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4 or more depending on how many left overs you have!
20 Min
35 Min
Stove Top


How to Make Red Flannel Hash


  1. Get all of the leftover veggies ready by chopping them into even sized cubes.
  2. Melt 1/2 sick of the butter in a cast iron skillet.
  3. When the butter is bubbly and melted and not sizzling any more, add chopped veggies and stir to coat. Pack them down into a solid layer.
  4. Keep packing down the veggies in an even layer and when most of the water seems to be out add the rest of the stick of butter.
  5. Cover and let cook about 10 minutes, then uncover, stir and pack down again. You might be getting some browned (or black) bits...adjust your heat accordingly.
  6. When browned to your liking, make a few wells in the hash and crack the eggs into them. Cover and cook until the eggs are how you like them.
  7. Sprinkle with parsley and serve with home made catsup. Serve. We like to have oranges along side too.

Printable Recipe Card

About Red Flannel Hash

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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