Celebrate St. Patrick’s Day with this vibrant Red Flannel Hash that transforms humble ingredients into a colorful, hearty breakfast or brunch dish that’s as visually striking as it is delicious. This traditional New England creation gets its distinctive name and beautiful crimson color from the addition of roasted beets that turn the entire hash a festive reddish-pink hue reminiscent of red flannel fabric. Each forkful delivers a perfect harmony of tender potatoes, savory corned beef, sweet beets, and caramelized onions, all brought together with aromatic herbs and spices that create layers of flavor in every bite. Whether you’re looking for the perfect way to use up leftover corned beef from your St. Patrick’s Day dinner or want to create a special breakfast that captures the spirit of Irish-American cuisine, this one-skillet wonder brings together comfort, tradition, and festive flair in a dish that’s both satisfying and celebratory.
Serving: 4-6 people
Cooking Time: 35 minutes
Ingredients
For the Red Flannel Hash:
3 cups cooked potatoes, diced (Yukon Gold or russet work well)
2 cups cooked corned beef, diced or shredded
1 1/2 cups cooked beets, diced (fresh roasted or canned, drained)
1 large onion, diced
2 tablespoons vegetable oil or bacon fat
2 tablespoons butter
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground sage
2 tablespoons fresh parsley, chopped
For Serving:
4-6 eggs (for topping, optional)
Sour cream or Irish butter
Fresh chives, chopped
Hot sauce or HP sauce
Irish soda bread or toast
Instructions
Begin by preparing all your ingredients, which is key to successful hash-making since everything cooks relatively quickly once you start. If using fresh beets, roast them wrapped in foil at 400 degrees Fahrenheit for 45-60 minutes until tender, then peel and dice when cool enough to handle.
Cook your potatoes ahead of time by boiling them in salted water until just tender, about 15-20 minutes. Let them cool completely before dicing – this prevents them from falling apart during the hash-making process and helps achieve better browning.
Heat the vegetable oil or bacon fat in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. The wide surface area is important for proper browning and even cooking of all the ingredients.
Add the diced onion to the hot oil and cook for 4-5 minutes, stirring occasionally, until the onion becomes translucent and begins to caramelize around the edges. This foundation of flavor will permeate the entire dish.
Building the Hash
Add the diced potatoes to the skillet and spread them out in an even layer. Let them cook undisturbed for 3-4 minutes to develop a golden crust, then stir and allow them to brown on other sides for another 3-4 minutes.
Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn. The garlic adds aromatic depth that complements the other earthy flavors.
Add the diced corned beef to the skillet and mix it in with the potatoes and onions. Cook for 3-4 minutes, stirring occasionally, until the corned beef is heated through and begins to develop some crispy edges.
Season the mixture with thyme, paprika, salt, black pepper, and sage, stirring to distribute the spices evenly throughout the hash. These seasonings enhance the natural flavors without overwhelming them.
Adding the Star Ingredient
Gently fold in the diced beets, being careful not to mash them but ensuring they’re evenly distributed throughout the hash. The beets will immediately begin to color the entire mixture with their beautiful red hue.
Add the butter to the skillet and stir gently until it melts and coats all the ingredients, adding richness and helping to bind everything together while enhancing the browning process.
Continue cooking for 5-7 minutes, stirring occasionally, until everything is heated through and the hash has developed a nice crust on the bottom. The mixture should hold together but not be mushy.
Final Touches
Taste and adjust seasoning as needed, adding more salt, pepper, or herbs to achieve the perfect balance for your palate. The hash should be well-seasoned and flavorful throughout.
Stir in the fresh parsley during the last minute of cooking for a pop of color and fresh flavor that brightens the entire dish.
Create wells in the hash if you’re serving with eggs, cracking them directly into the indentations and covering the pan to cook the eggs to your desired doneness.
Serving Suggestions
Serve the red flannel hash hot, topped with fried or poached eggs if desired, and accompanied by dollops of sour cream or pats of Irish butter for richness.
Garnish with fresh chives and serve alongside Irish soda bread or buttered toast for a complete and authentic St. Patrick’s Day breakfast experience.
Tips for Perfect Red Flannel Hash
Use leftover ingredients whenever possible, as this dish was traditionally created to use up leftovers from previous meals. Day-old potatoes and cooked corned beef work particularly well.
Don’t rush the browning process, as developing a good crust on the potatoes and corned beef adds crucial flavor and texture to the finished dish.
Handle beets carefully to prevent excessive bleeding of color. Dice them last and fold in gently to maintain some texture while achieving the signature color.
Choose the right pan with a wide, heavy bottom that distributes heat evenly and allows for proper browning without sticking or burning.
Prep everything first since hash cooking happens quickly once you start. Having all ingredients diced and ready ensures even cooking and prevents burning.
Control moisture levels by ensuring all cooked ingredients are well-drained before adding to the skillet to prevent steaming instead of browning.
Make it ahead by preparing all components in advance and storing them separately, then combining and heating through when ready to serve.
Customize the proteins by using leftover roast beef, ham, or even turkey instead of corned beef while maintaining the same cooking method.
Storage and Reheating
Store leftover hash covered in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a little oil or butter to prevent sticking and restore crispiness.
Traditional Significance
This dish originated in New England as a way to use leftover vegetables and meat, with the beets giving it the distinctive color that earned its whimsical name referencing red flannel fabric.
Nutritional Information
Per serving (based on 5 servings):
- Calories: 285
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 18g
- Sodium: 685mg
- Iron: 3.2mg
- Potassium: 685mg
- Folate: 95mcg
- Vitamin C: 15mg
This hearty dish provides excellent protein from the corned beef, complex carbohydrates from the potatoes, and beneficial nutrients from the beets including folate, fiber, and antioxidants. The beets also contribute nitrates that support cardiovascular health, while the potatoes provide potassium and vitamin C. Despite being a comfort food, this hash offers substantial nutrition that makes it a satisfying and relatively balanced meal, especially when topped with eggs for additional protein.
