A Story in a Skillet
My first taste of this hash was at my grandpa’s farm. He called it “flannel” because of the beets. They turn everything a cozy, red color. I still laugh at that. It looked so cheerful in the pan.
This dish is a story of using what you have. Leftover corned beef, cooked potatoes, a few beets. Nothing fancy. But together, they become magic. That matters. It teaches us to see the potential in simple things.
Why the Color Matters
That bright red is not just pretty. It means you are eating a rainbow. Eating different colors is good for your whole body. This hash makes it easy and delicious.
Fun fact: Beets get their color from something called betalain. It’s a powerful plant pigment! Now, doesn’t that smell amazing when it hits the hot butter? What’s your favorite colorful food to cook?
Grandpa’s Secret for Crunch
He taught me the press-and-wait rule. After you stir it all together, press it down with your spatula. Then walk away. Let the pan do its work. That’s how you get the crispy, brown bits.
Those crispy bits are the best part. They are full of flavor. This step matters because texture is just as important as taste. A little crunch makes every bite interesting.
Making It Your Own
This recipe is like a friendly suggestion. You can follow it exactly. Or you can play. No parsley? Try a little chopped dill. Want more zip? A dash of hot sauce is lovely.
The Worcestershire sauce is my little add. It gives a deep, savory note. Do you have a special sauce or spice you add to savory dishes? I’d love to hear about it.
The Perfect Partner
This hash is wonderful all on its own. But for a real treat, top it with an egg. A fried egg with a runny yolk is my pick. The yolk becomes a rich, golden sauce.
It turns breakfast into a feast. Or dinner into a comfort. What do you think? Would you top yours with an egg, or enjoy it plain? Either way, gather everyone while it’s hot.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Butter | 4 tablespoons | |
| Onion, chopped | 1 cup | |
| Cooked corned beef, chopped | 2 cups | |
| Cooked beets, chopped | 1 1/2 cups | |
| Cooked potatoes, chopped | 1 1/2 cups | |
| Worcestershire sauce | 1 teaspoon | Optional; use gluten-free if needed |
| Fresh parsley, chopped | 1/4 cup | Optional |
| Freshly ground black pepper | to taste | |
| Salt | to taste | Corned beef is often salty, so adjust carefully |
Crimson Flannel Holiday Hash
Hello, my dear. Come sit at the table. Let’s make my Crimson Flannel Hash. It’s a cozy, colorful dish. I call it my holiday hash. It uses up leftover corned beef and beets. The beets turn everything a joyful, rosy red. Doesn’t that smell amazing? It reminds me of my grandfather’s farm. He grew the sweetest, earthiest beets. I still laugh at that. My brother’s face was pink for days! This recipe is simple and forgiving. You just need a good pan and a little patience. Let’s begin.
Instructions
Step 1: Melt your butter in a big pan over medium heat. A cast-iron skillet works best here. Add your chopped onion. Cook until it’s soft and smells sweet. This takes about two minutes. Stir it so it doesn’t burn. (A hot pan is your friend for browning!)
Step 2: Now, add your chopped corned beef, potatoes, and beets. Gently stir everything together. Press it all down firmly with your spatula. This helps make a crispy crust. Can you guess why we press it down? Share below! Let it cook without stirring for a few minutes.
Step 3: Wait for that beautiful brown crust to form. Then, flip sections over to brown the other side. It’s like turning a giant, delicious puzzle. If it sticks, add a tiny bit more butter. My tip is to let it be. Don’t stir it too much. (This patience makes the best crispy bits.)
Creative Twists
Sweet Potato Swap: Use cooked sweet potatoes instead of regular ones. They add a lovely sweetness.
Breakfast Hash: Stir in a handful of chopped bell peppers with the onions. Top with a fried egg.
Herb Garden: Try fresh dill instead of parsley. It’s bright and a little different.
Which one would you try first? Comment below!
Serving & Pairing Ideas
This hash is a full meal on its own. I love it with a cool dollop of sour cream. A simple green salad on the side is perfect. For a drink, a crisp apple cider is wonderful. For the grown-ups, a malty brown ale pairs nicely. The flavors are so cozy together. Which would you choose tonight?
Keeping Your Hash Happy
Let’s talk about leftovers. This hash keeps well in the fridge for three days. Just pop it in a sealed container. To reheat, warm it in a pan with a dab of butter. This keeps it crispy.
You can freeze it, too. Portion it into meal-sized bags. Squeeze out the air and seal tight. Thaw it in the fridge overnight before reheating. Batch cooking saves busy weeknights.
I once froze a whole batch for my grandson. He said it tasted just as good weeks later! Storing food well means less waste and more easy meals. That matters for your budget and time. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hash Hiccups
First, if your hash sticks, your pan wasn’t hot enough. Heat the butter until it foams. Then add your onions. A hot start gives you a perfect crust.
Second, if it’s too wet, your veggies had extra water. Pat cooked beets and potatoes dry with a towel. I remember when my hash was soggy. Dry ingredients make all the difference.
Third, if it lacks flavor, season at the end. Taste it after browning. Add more pepper then. Good seasoning makes simple food sing. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this gluten-free? A: Yes, if you use gluten-free Worcestershire sauce. All other ingredients are naturally safe.
Q: Can I make it ahead? A: Absolutely. Chop everything a day early. Store it covered in your fridge.
Q: What if I don’t have corned beef? A: Try chopped ham or cooked roast beef. It will still be delicious.
Q: Can I double the recipe? A: You can. Use a very large pan. Cook it in two batches for best browning.
Q: Are the parsley and sauce needed? A: No, they are optional extras. They add a nice flavor boost, though. Which tip will you try first?
A Cozy Kitchen Farewell
I hope you enjoy making this colorful hash. It always reminds me of my own grandmother’s table. *Fun fact: This dish is called “flannel” hash because of its red color, like a warm shirt!*
I would love to hear about your cooking adventure. Did your family like it? What stories did it spark at your table? Have you tried this recipe? Please tell me all about it in the comments.
Happy cooking!
—Elowen Thorn.
Crimson Flannel Holiday Hash
Description
A vibrant and hearty Classic Red Flannel Hash, featuring corned beef, beets, and potatoes for a comforting meal.
Ingredients
Instructions
- Heat the butter in a frying pan over medium-high heat, preferably in a cast-iron skillet for optimal browning. Add the chopped onions and cook for approximately 2 minutes, or until the onions turn translucent and soften.
- Add the chopped corned beef, cooked potatoes, and cooked beets to the pan. Stir gently to combine all ingredients. Spread the mixture evenly across the pan and reduce the heat to medium. Press the mixture firmly down using a metal spatula to promote uniform browning.
- Allow the hash to cook undisturbed until the bottom layer becomes well browned. Once browned, use a metal spatula to lift and turn sections of the mixture to brown the other side. If any areas begin to stick, add a small amount of butter to the pan to assist with browning and prevent tearing.
- When the hash is fully browned, remove the pan from the heat. Add Worcestershire sauce if desired. Stir in fresh parsley, if using, and season with freshly ground black pepper. Taste and adjust salt if necessary, although the corned beef typically provides sufficient salinity.
- Serve the hash immediately, either plain or topped with a fried or poached egg.
Notes
- This recipe can be prepared gluten-free with one adjustment: Use certified gluten-free Worcestershire sauce if you choose to include it. All other ingredients in Classic Red Flannel Hash are naturally gluten-free. Serve with gluten-free toast or eggs for a fully gluten-free meal.