Red Flannel Hash

Friday, March 22, 2013


Let’s face it, people.  Some foods, no matter how much we love them, are just plain ugly.  A fantastic recipe does not always equal an attractive dish     It’s an issue that we food bloggers struggle with on a regular basis.   We want our food photos to leap off the page and pull you in.  We strive to deliver “droolworthy-ness”.  And sometimes, it ain’t easy.  But, I believe that looks aren’t everything.   I also believe that in the culinary world, taste supersedes looks.  I hope you do too, dear readers, because this Red Flannel Hash may not be the prettiest dish in the world,  but its got personality up the wazoo! 

The first time I ever ate red flannel hash was about fifteen years ago at a little café a few blocks from my house.  The café was called Wild Eats, and its menu was filled with tempting dishes using lots of locally sourced, fresh fruits, vegetables and seafood.   This was before the whole locavore  movement hit its stride.  It was ahead of its time. 

One day, I ordered Wild Eats’ red flannel hash for lunch.  I was served a huge plate of deliciousness filled with hefty chunks of fried onion, potatoes, turkey sausage and roasted beets held together with two sunny side up, farm fresh eggs.   I’d never tasted fresh beets before.  I always thought that I didn’t like beets.  But actually, what I didn’t like was the stuff they put in the jars to preserve the beets.  It was a revelation!  


Sadly, Wild Eats is no more.  It was eventually replaced by a Tex-Mex joint; which was replaced by a Cuban joint; which has since been replaced by a Japanese-Korean fusion joint.  Sigh…

Since I can’t get my red flannel hash fix at Wild Eats anymore, I have to be content with making my own at home.  Fortunately, that’s pretty easy to do.  Hash is one of those frugal dishes that was conceived in order to use up leftover meats and veggies.   I suggest you start with onions, potatoes and beets.  After that, you can add whatever you have lurking in your fridge.  This time, I used chunks of corned beef that I had left over from St. Patrick’s Day.   But, my favorite proteins in this dish are turkey sausage or salmon (wild – never farmed). 


To make the hash, start by sautéing some sweet onions in butter.  Next, add in cubes of cooked potatoes, beets and whatever protein you choose.  Splash in a little Worcestershire sauce and season with salt and pepper.  Then, slide a few fried eggs on top.  If you’d prefer to make it vegetarian or vegan, leave out the meat or fish and substitute olive oil for the butter.  But please, please, please, whatever you do, use fresh beets.   I promise, it’s worth it.   Plus, roasting beets is simple.  Just scrub and trim them, wrap them in foil and pop them in a 375 F. oven for 45 minutes to an hour.  When they’ve cooled, remove the foil and peel off their skins.  You can do this a day or two in advance. 

So, there you have it:  A dish that might not be too pretty, but is definitely pretty darn fabulous! 



5 responses to Red Flannel Hash

  1. On March 22, 2013 at 12:56pm, Rosa said...

    Scrumptious! This combination is just awesome.



  2. On March 22, 2013 at 11:40pm, Jayne said...

    I have to confess I’ve never had beets in my life. I know, right? I see it at the market all the time but never had the courage to try it. But this combination makes me wonder. Maybe it’ll be good. I’ve gotta take the plunge!

  3. On March 23, 2013 at 10:12am, Joshua Hampton (Cooking Classes San Diego) said...

    Actually, your red flannel hash does look drool-worthy. I love the brightness of the beets against the white and yellow of the egg. It’s lovely, and I’m going to make it next time I shop for beets.

  4. On March 24, 2013 at 10:15am, kirsten@FarmFreshFeasts said...

    Your photos are drool-worthy, just ask the front of my shirt!
    Ok . . . . anyway, I love getting beets in my CSA farm share and look forward to making this when the spring season starts up. If Spring ever gets here . . .


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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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