Red Flannel Hash Recipe

Name: Red Flannel Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound Yukon gold potatoes (2 medium); 1/2 pound beets (4 medium); 1 tablespoon canola oil; 1 cup vertically sliced red onion; 1/4 pound deli corned beef, cut into 1/2-inch cubes (about 3/4 cup); 1 tablespoon ketchup; 1 teaspoon Worcestershire sauce; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 4 large eggs; Cooking spray; 1/4 cup chopped fresh parsley; Freshly ground black pepper

Servings: persons

3/4 pound Yukon gold potatoes (2 medium)
1/2 pound beets (4 medium)
1 tablespoon canola oil
1 cup vertically sliced red onion
1/4 pound deli corned beef, cut into 1/2-inch cubes (about 3/4 cup)
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 large eggs
Cooking spray
1/4 cup chopped fresh parsley
Freshly ground black pepper

1
Preheat oven to 400u00b0.
2
Place potatoes and beets in a metal baking pan lined with foil. Bake at 400u00b0 for 1 hour or until tender. Remove from oven, and cool 30 minutes. Peel potatoes and beets, and cut into 1/2-inch cubes.
3
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add red onion; saute 3 minutes or until tender. Add corned beef; cook 3 minutes. Stir in ketchup, next 3 ingredients (through pepper), potato, and beets. Cover and cook 3 minutes or until thoroughly heated. Keep warm.
4
Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break 1 egg into each of 4 (6-ounce) custard cups coated with cooking spray. Place custard cups in simmering water in pan. Cover pan; cook 8 minutes. Remove custard cups from water.
5
Divide hash evenly among 4 plates. Carefully loosen eggs from custard cups. Invert 1 egg over hash on each plate. Sprinkle parsley and black pepper evenly over each serving. Serve immediately.

347

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 3/4 pound Yukon gold potatoes (2 medium), 1/2 pound beets (4 medium), 1 tablespoon canola oil, 1 cup vertically sliced red onion, and more.

Yes, Red Flannel Hash falls under the General 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