Best Red Flannel Hash Recipes

RED-FLANNEL HASH

Steps:

• Heat the oven to 425. Rub the potatoes and beets with a bit of oil, sprinkle with salt and pepper and wrap individually in foil. Put on a rimmed baking sheet, and roast until easily pierced with the tip of a sharp knife, 40 to 60 minutes, depending on their size. (Remove as they are done.)
• Toss the onions in enough olive oil to coat. When the potatoes and beets are about halfway into their cooking time, add the onions to the pan, and roast, turning occasionally until they're tender but not caramelized, 20 to 25 minutes.
• Combine the crème fraîche and horseradish in a small bowl, and season with salt, pepper and lemon juice to taste.
• Combine the asparagus, carrots, mint and greens in a bowl. Just before serving, drizzle with 2 tablespoons olive oil and 2 teaspoons lemon juice; add 1 teaspoon of lemon zest and a sprinkle of salt and pepper, and toss. Taste, and adjust the seasoning, adding more of whatever you'd like.
• When the potatoes are cool enough to handle, crush them with your hands; peel and trim the beets, and chop to about the same size; same with the onions. Mix with the corned beef if you're using it, along with the scallions, cheese and some salt and pepper.
• Put 2 tablespoons each of olive oil and butter in a large skillet over medium-high heat. When the pan is hot but not smoking, add the potatoes and beets, and sprinkle with salt and pepper. Shake the pan to form a single layer, and cook undisturbed, but adjusting the heat as necessary so that the vegetables sizzle and bubble. Add more butter if the pan looks dry, but the hash should never look oily. Cook until the potatoes and beets are golden brown on the bottom, 5 to 10 minutes.
• Turn, taste, adjust the seasoning, then sprinkle with some lemon juice and salt. Serve topped with a fried egg and a bit more lemon juice, with the asparagus salad on the side.

RED FLANNEL HASH

Steps:

• In a large skillet, heat oil over medium-high heat. Add all remaining ingredients. Reduce heat to low; cook and stir until lightly browned and heated through, 20 minutes.

RED FLANNEL HASH WITH EGGS

Steps:

• Preheat oven to 400 degrees. Steam potatoes and beets in a steamer basket set over a pot of simmering water, covered, until easily pierced with the tip of a knife, 12 to 15 minutes; drain.
• Heat a large ovenproof skillet over medium-high. Swirl in oil. Cook onion, stirring occasionally, until translucent, 3 to 4 minutes. Stir in butter until melted. Stir in garlic, potatoes, and beets until evenly coated; season with salt and pepper. Mash some potatoes against side of pan with the back of a spoon. Stir in pastrami and press mixture into bottom of skillet.
• Transfer hash to oven; roast until top is crisp in places, 20 to 25 minutes. Make 6 wells in hash with the back of a spoon. Crack 1 egg into each well. Return to oven; cook until whites are just set but yolks are still runny, 6 to 8 minutes. Meanwhile, toss carrots, parsley, dill, and vinegar in a bowl; season with salt. Serve with salad, toast, and butter.

RED FLANNEL HASH

Steps:

• Place steamer rack in large pot. Fill pot with enough water to come just to bottom of rack. Place all potato pieces on steamer rack. Bring water to boil over high heat. Cover pot. Steam potatoes until tender, about 13 minutes. Transfer to bowl. Place beets on steamer rack; steam until tender, about 10 minutes. Transfer to bowl with potatoes.
• Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Reserve 1 tablespoon drippings in skillet. Add bacon, onion, parsley, whipping cream, salt and pepper to vegetables in bowl. Heat drippings reserved in skillet over medium-high heat. Stir in hash mixture. Flatten with spatula to compact. Cook hash until brown on bottom, about 4 minutes. Continue cooking until heated through, stirring up bottom crust occasionally, about 10 minutes. Divide hash among 4 plates and serve.

RED-FLANNEL SALMON HASH WITH POACHED EGGS AND CORIANDER HOLLANDAISE

Steps:

• Make the custard:
• In a sauté pan, melt the butter over medium heat and sauté the shallots in the butter until soft, about 4 minutes. Spoon the shallots out of the pan and into a mixing bowl. Crack the egg into the shallots and whisk in the cream, chipotle puree, herbs, and salt and pepper.
• Make the hash:
• Break up the salmon into large chunks. Fold the salmon in with the beets and potatoes in a medium size bowl and pour the custard over the top, then toss gently with half of the panko or fresh bread crumbs. Try not to break up the salmon chunks. Form the salmon hash into 4 equal-size cakes no thicker than 1 inch, and sprinkle each cake with the remaining bread crumbs. Let the cakes rest in the fridge for 1 hour to set.
• Heat the butter in a deep heavy-bottomed skillet until shimmering and sauté the salmon cakes for 4 minutes on each side, until they develop a nice brown crust and are warm inside. As they are cooked, keep them warm in a 200°F oven.
• Make the coriander hollandaise:
• In the top of a double boiler, whisk the egg yolks with the lemon juice and water until the liquid forms pale ribbons; this takes about 5 minutes. Whisk in the clarified butter until the mixture thickens. Season with salt and pepper and ground coriander seed and fold in the cilantro leaves.
• Poach the eggs:
• Use a heavy saucepan, about 10 inches in diameter with sides at least 2 inches deep. Add water to a depth of 1 inch and bring to a simmer. Add a small amount of white vinegar to the poaching water for the eggs. (White vinegar helps the whites to coagulate.) Stir the water a little bit to create a vortex and crack an egg into the center. This helps the white stay centered around the yolk. Repeat for each egg. (You can also use a commercial poaching dish.) Poach the eggs to the desired degree of doneness.
• To serve, gently place a poached egg on each salmon cake. Drizzle with hollandaise and serve immediately.
• Chef's Trick: How to Clarify Butter
• Cut 1 pound of butter into 1-inch pieces and place in a heavy-bottom saucepan over low heat. Simmer butter very slowly, skimming off any white foam that rises to the top. After 15 minutes or so, the butter solids will sink to the bottom of the pan. Remove the pan from the heat and let stand for a few minutes. Carefully ladle the clarified butter into a clean jar or crock. The clarified butter will keep, if well covered in the fridge, for up to 4 weeks.
• Yield: about 3/4 pound of clarified butter.
• *To make the chipotle puree, empty the contents of a small can of chipotles in adobo into a blender and puree until very smooth, making sure all of the seeds are broken down.

RED FLANNEL HASH

Steps:

• Break up the potatoes. Heat the oil in a heavy frying pan, then add the potatoes and corned beef and cook, turning the potatoes over with a fish slice every time they become crisp. After about 10 mins, when the potatoes are crisp all over, stir through the beetroot, then season. Turn down the heat, pat the potatoes into a cake, then leave to brown on the bottom. Invert onto a plate, then return to the pan until the other side is browned. Serve straight from the pan, or turn out onto a board and cut into wedges. Serve with the horseradish sauce.

YANKEE RED FLANNEL HASH

Steps:

• In a small bowl, combine cream, hot sauce, salt and pepper. In a large skillet, heat oil over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add potatoes, pastrami and beets; cook and stir 8-10 minutes or until golden brown. Stir in half-and-half mixture; heat through. Remove from heat., Heat a large nonstick skillet coated with cooking spray over medium-high heat. Break eggs, one at a time, into pan; reduce heat to low. Cook until desired doneness, turning after whites are set if desired. Serve with hash; sprinkle with parsley.

RED FLANNEL HASH

Steps:

• Place potatoes in a large pot with enough water to cover them. Bring to a boil, and cook until tender, 15 to 20 minutes. Drain, and cool.
• Run potatoes and beets through a ricer, or through a food processor with a grater attachment. Stir in salt and pepper.
• Melt 1 tablespoon of butter in a large skillet over medium heat. Add the potato and beet mixture, and pat down evenly. Fry until heated through, and browned on the bottom. Serve with more butter and red wine vinegar to taste.

RED FLANNEL HASH

Steps:

• Combine beef and vegetables.
• Heat lard or fat in a skillet; the pan should be well coated.
• Add hash and spread out to cover the bottom of the pan; add some broth to ensure it against sticking.
• Cook over low heat about 30 minutes.
• Traditionally, it is cooked like an omelet, without stirring; a bit of a crust forms on the bottom from the mixture of the vegetable starches and the fat.
• However, I've also had it cooked with stirring occasionally to keep it jumbled up.
• Serve hot.

RED FLANNEL HASH CAKES

Steps:

• Preheat oven to 450 degrees. Place beets on a large piece of heavy-duty foil. Drizzle with 3 tablespoons oil, and sprinkle with 1 tablespoon salt; season with pepper. Fold foil and seal to form a packet. Place packet in oven, and roast until beets are tender, about 1 hour. Let stand until cool enough to handle. Peel beets with a paring knife or a vegetable peeler; cut into 1/4-inch dice (about 2 cups).
• Heat 2 tablespoons oil in a large skillet over medium heat. Add bacon, and cook, stirring often, 4 minutes. Add leek, and cook, stirring often, until tender, about 8 minutes. Stir in beets and thyme, and cook 1 minute more. Transfer beet mixture to a large bowl, reserving skillet.
• Peel potatoes, and grate on the large holes of a box grater. Add potatoes and 1 tablespoon salt to the beet mixture, and toss to combine.
• Heat remaining 2 tablespoons oil in the reserved skillet over medium-high heat. Working in batches of 4 and adding more oil if needed, drop 1/4 cup potato mixture into skillet. Gently flatten hash cakes with a spatula. Cook, flipping once, until cakes are just beginning to crisp, 3 to 4 minutes per side. Transfer to a plate lined with paper towels as you work, and keep warm in a 200 degree-oven if desired. Serve with sour cream.

RED FLANNEL HASH

Steps:

• In a bowl combine the onion, potatoes, beets and meat. Salt and pepper to taste.
• Cut the bacon or salt pork into small pieces. In a large skillet fry until brown. Leave in pan with the fat.
• Add the meat mixture and spread it out to fill the skillet. Fry, turning frequently with a spatula, until medium brown, about 10 minutes. If ingredients stick to pan, add a little water or milk.

THE ELMS' ROOT VEGETABLE RED FLANNEL HASH

Steps:

• Heat oven to 475 degrees. Wrap beets in aluminum foil. Bake until a knife easily pierces beets, about 45 minutes. Let cool 1 hour. Meanwhile, toss apples with lemon juice.
• Bring a large stockpot of salted water to a boil. Meanwhile, prepare an ice-water bath. Blanch potato for 1 minute, and transfer to ice-water bath to stop cooking. Remove potato from bath; drain in colander. Repeat process for celery root and squash, blanching each for 2 minutes.
• In a heavy skillet over medium-high heat, melt butter until bubbling. Add onion, and cook until softened, about 2 minutes. Add celery root, and cook 2 minutes. Add potato; cook 1 minute. Add beets and apples; cook, stirring, until all ingredients are tender, about 3 minutes. Season to taste.
• Remove from heat; sprinkle with parsley. Serve.

YANKEE RED FLANNEL HASH (CORNED BEEF SKILLET DISH)

Steps:

• Lightly toss together corned beef, potatoes, beets and onion.
• Add milk, salt, and Tabasco.
• Season to taste with more salt and pepper as needed.
• Melt fat in skillet.
• Spread hash evenly over bottom.
• Cook over medium heat until underneath side is brown and crusty.

RED FLANNEL HASH WITH FRIED EGGS

Steps:

• Cook potatoes in pot of boiling water until tender, about 8 minutes. Drain.
• Meanwhile, cook bacon in large skillet over medium heat until brown, about 8 minutes. Using slotted spoon, transfer bacon to paper towels; drain. Transfer 1 teaspoon drippings to small skillet.
• Add chopped onion to bacon drippings in large skillet. Sauté onion over medium high heat until soft, about 5 minutes. Mix in potatoes, diced beets and milk. Season hash with pepper and flatten with spatula to compact. Cook hash until heated through, stirring up bottom crust twice, about 10 minutes.
• Meanwhile heat drippings in small skillet over medium heat. Add eggs and fry to desired doneness.
• Divide hash between 2 plates. Top each with fried egg, chopped parsley and bacon and serve.

BETTE DAVIS' RED FLANNEL HASH

Steps:

• Chop corned beef and potatoes into bit size pieces. Finely dice beets and combine with corned beef and potatoes.
• Season corned beef mixture with salt and pepper, and add a dash or two of cream, just enough to moisten meat mixture. Heat a large iron skillet on medium heat. Add 2-3 tablespoons butter, enough to coat the bottom of the skillet and add corned beef mix. Stir and spread evenly over bottom of skillet.
• Cook corned beef like you would hash browns. I mash the mixture down into the pan and cover with a lid. Cooking one side, flip and cook the other side. Once both sides are browned, about 5 minutes on each side, I stir it all up, to mix the browned bits with the inside bits.
• Reduce heat to med-low, drop eggs, one at a time, onto the hash, cover with lid and cook 3-5 minutes or until desired doneness. OR you can poach the eggs separate and serve with the eggs on top. Enjoy~

VEGAN RED FLANNEL HASH

Steps:

• Combine spice mix in small bowl. Cook onions and celery on low fire in iron skillet with 1 Tbsp oil until onions are translucent. Add remaining oil, herb mix, potatoes, and beets. Stir. Cook on low fire 10 minutes. Stir and cook an additional 10 minutes until brown and sticking to skillet. Don't burn it!

RED -FLANNEL HASH

Steps:

• Toss potatoes with 1 Tbsp. of oil & some salt & pepper. Place in a bowl. Put beets in a separate bowl.
• Warm 1 Tbsp. of oil in a large nonstick skillet over medium heat. Add onion and sprinkle with salt; sauté 3 minutes. Add garlic; sauté for 1 minute. Stir into bowl with beets.
• Add 1 Tbsp. of oil to skillet. Saute potatoes until golden, 10 minutes. Stir in milk, scrape bits off bottom of skillet; boil until most of the milk has evaporated, 1 minute.
• Add beet mixture, thyme & 1/2 of parsley to skillet; sauté 5 minutes. Remove from heat, sprinkle with cheese. Season with salt & pepper; toss well.
• In a separate non stick skillet, fry eggs to desired doneness. I prefer mine...dippy. Divide hash among 4 bowls or plates (your choice), sprinkle with remaining parsley, top each with an egg and serve

RED-FLANNEL HASH

Steps:

• Heat the oven to 425. Rub the potatoes and beets with a bit of oil, sprinkle with salt and pepper and wrap individually in foil. Put on a rimmed baking sheet, and roast until easily pierced with the tip of a sharp knife, 40 to 60 minutes, depending on their size. (Remove as they are done.) Toss the onions in enough olive oil to coat. When the potatoes and beets are about halfway into their cooking time, add the onions to the pan, and roast, turning occasionally until they’re tender but not caramelized, 20 to 25 minutes. Combine the crème fraîche and horseradish in a small bowl, and season with salt, pepper and lemon juice to taste. Combine the asparagus, carrots, mint and greens in a bowl. Just before serving, drizzle with 2 tablespoons olive oil and 2 teaspoons lemon juice; add 1 teaspoon of lemon zest and a sprinkle of salt and pepper, and toss. Taste, and adjust the seasoning, adding more of whatever you’d like. When the potatoes are cool enough to handle, crush them with your hands; peel and trim the beets, and chop to about the same size; same with the onions. Mix with the corned beef if you’re using it, along with the scallions, cheese and some salt and pepper. Put 2 tablespoons each of olive oil and butter in a large skillet over medium-high heat. When the pan is hot but not smoking, add the potatoes and beets, and sprinkle with salt and pepper. Shake the pan to form a single layer, and cook undisturbed, but adjusting the heat as necessary so that the vegetables sizzle and bubble. Add more butter if the pan looks dry, but the hash should never look oily. Cook until the potatoes and beets are golden brown on the bottom, 5 to 10 minutes. Turn, taste, adjust the seasoning, then sprinkle with some lemon juice and salt. Serve topped with a fried egg and a bit more lemon juice, with the asparagus salad on the side.