Yankee Red Flannel Hash
Heavenly hash, cooked until the potatoes are nice and crispy brown. It is so very good. This is not the first time I have tried to make a hash-brown type dish but it IS the first time that it worked.
In my past hash attempts the diced potatoes have burned, turned to mush, or held on to the bite characteristic of undercooked potatoes. It was awhile before I considered trying another hash recipe. Happily, this one turned out very well. The potatoes browned up perfectly.
We had never had beets before trying this hash. I tried a slice off the cutting board and I thought they tasted like... dirt. Knowing how that would go over with the rest of the diners, I chose to "forget" to tell my husband and boy that this dish had beets. I let them wonder at the red color and dive in uninformed.
I opted to use the ready-made hash-brown frozen potatoes and so this dish came together quickly. A quick recipe when the folks in your house are hungry for breakfast is smart!
I used corned beef in this batch. Pastrami, sausage, or bacon would all work well too. Once the ingredients are combined the mixture takes on bright hues of red and pink. With bits of white potatoes, you find the red flannel pattern looking back at you from the bowl!
Yankee Red Flannel Hash
- 3 cups diced or shredded hash-brown style frozen potatoes
- 1 14.5-ounce can sliced beets, diced
- 3/4 cup onion, diced
- 1-1/2 cups deli-sliced corned beef, diced*
- 1/2 cup milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon hot sauce
- 2 tablespoons canola oil
- Combine in a large bowl the frozen potatoes, diced beets, diced onion and diced corned beef.
- Add in the milk, salt, pepper and hot sauce and stir to thoroughly combine.
- Heat the oil in a large skillet over medium-high heat. Spread the mixture over the bottom of the skillet in an even layer.
- Cook the layer for about 10 minutes to form a brown crust - occasionally slide a spatula under the hash and lift slightly to check that it is not burning. Adjust the heat if necessary.
- Lift and fold the hash, and continue cooking for another 10 minutes or until the hash is cooked and there are browned bits throughout.
- Season to taste with additional salt and pepper and serve immediately.
Makes about 6 one-cup portions
Yankee Red Flannel Hash Lore:
Two possible origins for the name of this dish!
The first is one night a woman who was angry with her husband threw his red flannels into the dinner hash. Unaware of the demise of his flannels, he devoured the hash. The husband loved it so much that his wife substituted beets for flannels the next time she made it.
Let's stick with wearing flannels and eating beets.