Red, White, And Blue Flannel Hash – a delicious recipe with beets, potatoes, Vidalia onion, dill, turkey scraps, egg. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 400 degrees.
2
Arrange the beets in a small baking dish and fill with enough water to submerge the beets 1 inch. Season with salt, cover the dish with foil, and bake in the oven for 30-40 minutes, until the beets are fork tender. Allow beets to cool enough to handle. Remove skins with a paring knife-they should come off easily. Dice beets and set aside in a medium mixing bowl.
3
In the meantime, while the beets are roasting, coat a large skillet with olive oil and saute the potatoes over medium-high heat. When the potatoes are tender, but not completely cooked, add the onions and season generously with salt and pepper. Continue to saute until the onions and potatoes are slightly caramelized, another 5-7 minutes. Add the potato-onion mixture to the beets and allow both to cool. In a small cup or bowl, scramble 1 of the eggs. Add to the beet-potato mixture along with the turkey, dill and 1/2 teaspoon of salt. Toss until the vegetables and turkey are fully coated.
4
With a paper towel, remove any scraps from the skillet so it is more or less clean, and add another generous coating of olive oil. Get the oil nice and hot, then add the hash in one layer, pressing down with your spatula to form a large cake. Cook for a few minutes until the bottom is crispy and the hash has firmed up. Flip in sections and cook until the other side is crispy. Remove the hash and split between two serving plates. Top with a fried egg and serve immediately.
133
kcal
Calories
3
g
Fat
17
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 medium-large beets, scrubbed and trimmed, 3/4 pound small blue-skinned potatoes (can substitute 2 large russets), diced, 1 medium Vidalia onion, 1 1/2 tablespoons chopped fresh dill, and more.
Yes, Red, White, And Blue 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.
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