Golden Flannel Hash Recipe

Name: Golden Flannel Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons each butter and olive oil; 1 red onion, chopped,; 1 red bell pepper, chopped; 1/4 teaspoon dried thyme; 1/2 pound cooked corned beef, cut into small cubes; 3/4 pound small red potatoes, cooked and cubed (do not peel); 3/4 pound yellow beets (tops removed), cooked, peeled, and cubed; Salt and pepper; Eggs, for poaching; Chopped parsley, optional; Green Chile Hollandaise, recipe follows; 3 egg yolks; 3 tablespoons lemon juice; 8 ounces butter, very soft or melted; 3 tablespoons minced roasted green chile; 1 scallion, minced; Pinch cayenne; Salt

Servings: persons

2 tablespoons each butter and olive oil
1 red onion, chopped,
1 red bell pepper, chopped
1/4 teaspoon dried thyme
1/2 pound cooked corned beef, cut into small cubes
3/4 pound small red potatoes, cooked and cubed (do not peel)
3/4 pound yellow beets (tops removed), cooked, peeled, and cubed
Salt and pepper
Eggs, for poaching
Chopped parsley, optional
Green Chile Hollandaise, recipe follows
3 egg yolks
3 tablespoons lemon juice
8 ounces butter, very soft or melted
3 tablespoons minced roasted green chile
1 scallion, minced
Pinch cayenne
Salt

1
Heat butter and oil in a large iron skillet; add onion and pepper and saute until soft, about 5 minutes.
2
Add thyme, corned beef, potatoes, beets, and salt and pepper, to taste.
3
Spread in a layer and cook over medium-high heat until potatoes begin to crisp on bottom, about 10 minutes (lift with a spatula to check).
4
If desired, place a lid or metal plate that is slightly smaller in diameter than the skillet over the hash to tamp it down and make it extra-crisp.
5
Meanwhile, poach 1 or 2 eggs per serving until done to your liking.
6
Spoon hash onto plates and top each portion with eggs, sprinkle with parsley, and serve with hollandaise, if desired.
7
In a bowl fitted into a saucepan with barely simmering water, whisk the yolks with the lemon juice until light and frothy.
8
Whisk in the butter in 2-tablespoon increments.
9
The sauce will seem thin at first, but continue to whisk until the sauce thickens.
10
Be careful not to overcook because the eggs will scramble.
11
When sauce is thick, remove from heat and stir in remaining ingredients.
12
Serve immediately.

809

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons each butter and olive oil, 1 red onion, chopped,, 1 red bell pepper, chopped, 1/4 teaspoon dried thyme, and more.

Yes, Golden Flannel Hash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Golden Flannel Hash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions