Red Flannel Hash Recipe

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This is an old-fashioned skillet meal that satisfies big appetites with its hearty mix of ingredients. It gets its name from the rosy color the dish picks up from the beets. -Jesse & Anne Foust, Bluefield, West Virginia

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Red Flannel Hash Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

3 tablespoons vegetable oil
1 can (14-1/2 ounces) sliced beets, drained and chopped
2 cups chopped cooked corned beef
2-1/2 cups diced cooked potatoes
1 medium onion, chopped
1/4 cup half-and-half cream
2 tablespoons butter, melted
2 teaspoons dried parsley flakes
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Heat the oil in a 12-in. skillet. Add all remaining ingredients. Cook and stir over low heat for 20 minutes or until lightly browned and heated through. Yield: 4 servings.

Originally published as Red Flannel Hash in Taste of Home October/November 1996, p39

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Red Flannel Hash

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(1-1) of 1 reviews

Reviewed on Jan. 29, 2013 by Debity

I eliminated the beets (not in agreement with my taste buds ! ) and added a bit more potatoes. I also used canned corned beef. I had to cut the recipe in half for the 2 of us. I was very pleased with the flavor and will make it again. Since corned beef has it's own flavor, I wonder how this would taste with ground beef or left over pot roast?