Red Flannel Hash

Name: Red Flannel Hash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 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

By Kim Biegacki
@pistachyoo

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.

Rating:

★★★★★ 3 votes5

Comments:

6 Comments

Serves:

4 to 6 servings

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

Add to Grocery List

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

How to Make Red Flannel Hash

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.