Yankee Red Flannel Hash

Yankee Red Flannel Hash is a traditional New England dish made with a colorful mix of beets, potatoes, onions, and sometimes corned beef. It’s hearty, flavorful, and perfect for breakfast, brunch, or even a comforting dinner. This recipe serves 4–6 people.

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Ingredients:

For the Hash:

• 2 medium beets, peeled and diced into 1/2-inch cubes
• 2 medium red potatoes, peeled and diced into 1/2-inch cubes
• 1 medium onion, finely diced
• 1 tablespoon vegetable oil or butter
• 1/2 pound leftover corned beef or cooked ham, diced (optional, traditional in some recipes)
• Salt and black pepper, to taste
• 1/2 teaspoon smoked paprika (optional, adds depth)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

For Garnish (Optional):

• Chopped fresh parsley or chives
• Fried or poached eggs (optional, for serving)

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Instructions:

1. Cook the Beets

1. Place the diced beets in a medium saucepan and cover with water.
2. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until tender but not mushy. Drain and set aside.
3. Tip: You can also roast the beets in the oven at 400°F (200°C) for 25–30 minutes for a deeper flavor.

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2. Cook the Potatoes

1. Place the diced potatoes in a separate pot of salted water and bring to a boil.
2. Cook for 8–10 minutes until just tender but still holding their shape. Drain and set aside.

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3. Sauté the Onions

1. Heat 1 tablespoon of oil or butter in a large skillet over medium heat.
2. Add the diced onion and cook for 3–4 minutes until translucent and fragrant.

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4. Combine Ingredients

1. Add the cooked beets and potatoes to the skillet with the onions.
2. If using corned beef or ham, add it now.
3. Gently fold the mixture together to combine without breaking up the vegetables.

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5. Season and Brown

1. Season with salt, black pepper, smoked paprika, and thyme.
2. Cook over medium heat, pressing down lightly with a spatula, for 5–7 minutes. Allow the hash to develop a slight crisp on the bottom before gently stirring or flipping sections.
3. Continue cooking for another 5 minutes until the hash is heated through and slightly caramelized.

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6. Serve

1. Transfer the hash to a serving dish or serve directly from the skillet.
2. Garnish with chopped parsley or chives for color and freshness.
3. Optional: Top with fried or poached eggs for a hearty breakfast or brunch.

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Tips for the Best Red Flannel Hash

• Use firm, fresh beets to avoid a mushy texture.
• Parboiling the potatoes and beets ensures even cooking and helps maintain the bright color of the beets.
• Pressing the hash in the skillet and letting it brown adds flavor and a slightly crispy texture.
• Leftover hash can be refrigerated for 2–3 days and reheated in a skillet to restore crispiness.
• For a vegetarian version, omit the corned beef and add extra vegetables like bell peppers or mushrooms.