Red Flannel Hash

March 24, 2011

This is a favorite recipe from my childhood! Rather than for breakfast, my mom made this hash as a quick last-minute supper since it’s primarily made from pantry staples. Beets give this hash its characteristic red tinge, and the addition of Worcestershire sauce adds more background savoriness. It has since become a favorite with my husband, and I hope that you will enjoy it as well!

Red flannel hash

Serves 4


  • 1  can corned beef (or equivalent amount of cooked corned beef), diced
  • 1 1/2  cups 1/4-inch diced potatoes, cooked
  • 1  (16 oz) can beets, diced
  • 1/2  cup chopped onion
  • 1  tablespoon Worcestershire sauce
  • 1/2  teaspoon salt
  • 1/8  teaspoon pepper
  • 3 to 4  tablespoons butter
  • Eggs


  1. Combine all ingredients except butter and eggs in large bowl. Melt butter in large heavy skillet over medium heat (I use a non-stick 12-inch skillet). Add hash to skillet and cook, turning occasionally, until lightly browned.
  2. Crack desired number of eggs onto hash, cover pan, lower heat, and cook until yolks are desired consistency. Serve immediately.

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