Red Flannel Hash
Red flannel hash is an amazingly delicious corned beef and beet hash. A great way to use leftovers for breakfast or breakfast for dinner!
Servings: 4
Ingredients
- 2 medium beets, peeled and cut in 1/2 inch dice
- 2 medium sweet potatoes, peeled and cut in 1/2 inch dice
- 2 small red potatoes, cut in 1/2 inch dice, but do not peel
- 1 medium yellow onion, diced
- 4 Tbsp butter , or olive oil, divided
- 1/2 lb cooked corned beef, roast beef, or pastrami, diced (I used pastrami from the deli counter)
- fresh thyme
- salt and pepper , to taste
- parsley , for garnish
Instructions
- Put the beets in one saucepan and the sweet potatoes and red potatoes in another. Cover with cold water and boil over high heat until the vegetables are tender, about 15 minutes. The beets will take slightly longer than the potatoes. Drain and set aside.
- Melt 2 tablespoons of the butter in a skillet over medium heat. Sauté the onion for a few minutes, until translucent. Add in the remaining 2 tablespoons of butter, the beef, and vegetables. Sprinkle with fresh thyme leaves and let cook until browned on the bottom. Flip the hash and let brown on the other side.
- Season with salt and pepper to taste, and serve hot, garnished with chopped parsley. You can also top with a fried or poached egg.
Nutrition
Serving: 1 · Calories: 358 kcal · Carbohydrates: 48 g · Protein: 16 g · Fat: 12 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.5 g · Cholesterol: 57 mg · Sodium: 808 mg · Potassium: 1217 mg · Fiber: 8 g · Sugar: 13 g · Vitamin A: 16416 IU · Vitamin C: 36 mg · Calcium: 71 mg · Iron: 4 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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