Red Flannel Hash Recipe

Name: Red Flannel Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each potatoes peeled, cooked; 2 each turnip or rutabaga, cooked; 3 tablespoons heavy whipping cream; 2 each beets cooked; 2 cups corned beef cooked, diced; 1 each onions minced; 1 teaspoon savory; 1/4 teaspoon nutmeg ground; 3 tablespoons butter; 1/4 teaspoon black pepper; 1 x salt; 4 large eggs poached; 3 tablespoons parsley leaves fresh, minced

Servings: persons

2 each potatoes peeled, cooked
2 each turnip or rutabaga, cooked
3 tablespoons heavy whipping cream
2 each beets cooked
2 cups corned beef cooked, diced
1 each onions minced
1 teaspoon savory
1/4 teaspoon nutmeg ground
3 tablespoons butter
1/4 teaspoon black pepper
1 x salt
4 large eggs poached
3 tablespoons parsley leaves fresh, minced

1
Prepare this savory hash in a heavy cast iron skillet to ensure a crusty finish.
2
Serve each portion topped with a poached egg, minced parsley and home style chili sauce or ketchup on the side.
3
Crisp sourdough toast slathered with butter and a cabbage coleslaw are great accompaniments.
4
Dice potatoes, turnips and beets into 1/4 inch cubes.
5
Place in bowl and toss with beef, onion, savory and nutmeg to make 9 cups.
6
In 9 or 10 inch heavy skillet, heat butter over medium high heat until sizzling, spread meat mixture in pan.
7
Cook, loosening edge often and shaking pan, for 8 to 10 minutes or until parts are crusty.
8
Using large spatula, turn over in pieces.
9
Pour in whipping cream to flow underneath.
10
Sprinkle with pepper; season with salt to taste.
11
Cook over medium heat, shaking pan occasionally, for 15 minutes or until heated through and potatoes and meat are crusty.
12
Top each serving with egg, sprinkle with parsley.

610

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 each potatoes peeled, cooked, 2 each turnip or rutabaga, cooked, 3 tablespoons heavy whipping cream, 2 each beets cooked, and more.

Yes, Red 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!

Red Flannel Hash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions