Vegan Red Flannel Hash Recipes

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THE ELMS' ROOT VEGETABLE RED FLANNEL HASH



The Elms' Root Vegetable Red Flannel Hash image

This recipe comes from the Elms restaurant and tavern in Ridgefield, Connecticut, and makes an excellent accompaniment to our Perfect Roast Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 11

2 medium beets, peeled
2 apples, such as Macoun or Winesap, peeled, cored, and cut into 1/4-inch dice
Juice of 1 lemon
1 medium baking potato, peeled and cut into 1/4-inch dice
1 medium celeriac (celery root), peeled and cut into 1/4-inch dice
1 small butternut squash, peeled, seeded, and cut into 1/4-inch dice
4 tablespoons unsalted butter
1 medium onion, cut into 1/4-inch dice
Salt, to taste, plus more for water
Freshly ground black pepper
2 tablespoons fresh flat-leaf parsley, coarsely chopped

Steps:

  • Heat oven to 475 degrees. Wrap beets in aluminum foil. Bake until a knife easily pierces beets, about 45 minutes. Let cool 1 hour. Meanwhile, toss apples with lemon juice.
  • Bring a large stockpot of salted water to a boil. Meanwhile, prepare an ice-water bath. Blanch potato for 1 minute, and transfer to ice-water bath to stop cooking. Remove potato from bath; drain in colander. Repeat process for celery root and squash, blanching each for 2 minutes.
  • In a heavy skillet over medium-high heat, melt butter until bubbling. Add onion, and cook until softened, about 2 minutes. Add celery root, and cook 2 minutes. Add potato; cook 1 minute. Add beets and apples; cook, stirring, until all ingredients are tender, about 3 minutes. Season to taste.
  • Remove from heat; sprinkle with parsley. Serve.

RED FLANNEL HASH



Red Flannel Hash image

This recipe has been passed down from my great-grandmother to my Nana to my Mom and now to me. Boiled beets and potatoes are grated and fried in butter for a classic New England treat. Very simple to make and very much a comfort food in our house!

Provided by TiredMomtoSIX

Categories     Side Dish     Potato Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 5

5 small potatoes, cubed
2 (15 ounce) cans sliced beets, drained
salt and pepper to taste
2 tablespoons butter
¼ cup red wine vinegar, or to taste

Steps:

  • Place potatoes in a large pot with enough water to cover them. Bring to a boil, and cook until tender, 15 to 20 minutes. Drain, and cool.
  • Run potatoes and beets through a ricer, or through a food processor with a grater attachment. Stir in salt and pepper.
  • Melt 1 tablespoon of butter in a large skillet over medium heat. Add the potato and beet mixture, and pat down evenly. Fry until heated through, and browned on the bottom. Serve with more butter and red wine vinegar to taste.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 48.8 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 7.3 g, Protein 5.7 g, SaturatedFat 3.7 g, Sodium 338.8 mg, Sugar 9.7 g

RED-FLANNEL HASH



Red-Flannel Hash image

Red-flannel hash is a mostly forgotten American classic. With roasted beets, roasted potatoes, cheese, onions, horseradish and other strong flavors, Jessica Koslow of the hipster-chic Los Angeles restaurant Sqirl both revives it - and makes it beautiful. The sharpness of the dish is achieved with the addition of lemon juice or zest at every turn, that horseradish and a tiny but unusual little salad of asparagus, carrots and greens.

Provided by Mark Bittman

Categories     breakfast, main course

Time 1h30m

Yield 2 servings

Number Of Ingredients 17

8 ounces medium Yukon Gold potatoes (about 2), scrubbed
8 ounces beets (about 3), scrubbed
1/4 cup extra-virgin olive oil, plus more as needed
Salt and freshly ground black pepper
1 large red onion, peeled and quartered
1/2 cup crème fraîche
2 tablespoons horseradish
1 lemon, zested and juiced
4 large asparagus spears, shaved into ribbons with a vegetable peeler, tops quartered, bottoms trimmed
2 carrots, peeled and shaved into ribbons with a vegetable peeler
1 tablespoon chopped mint
1 cup pea tendrils or arugula or other tender greens
1/2 cup shredded corned beef (optional)
3 scallions, thinly sliced on the bias
3/4 cup grated dry jack or Cheddar
2 tablespoons butter, plus more as needed
2 eggs, fried soft in butter

Steps:

  • Heat the oven to 425. Rub the potatoes and beets with a bit of oil, sprinkle with salt and pepper and wrap individually in foil. Put on a rimmed baking sheet, and roast until easily pierced with the tip of a sharp knife, 40 to 60 minutes, depending on their size. (Remove as they are done.)
  • Toss the onions in enough olive oil to coat. When the potatoes and beets are about halfway into their cooking time, add the onions to the pan, and roast, turning occasionally until they're tender but not caramelized, 20 to 25 minutes.
  • Combine the crème fraîche and horseradish in a small bowl, and season with salt, pepper and lemon juice to taste.
  • Combine the asparagus, carrots, mint and greens in a bowl. Just before serving, drizzle with 2 tablespoons olive oil and 2 teaspoons lemon juice; add 1 teaspoon of lemon zest and a sprinkle of salt and pepper, and toss. Taste, and adjust the seasoning, adding more of whatever you'd like.
  • When the potatoes are cool enough to handle, crush them with your hands; peel and trim the beets, and chop to about the same size; same with the onions. Mix with the corned beef if you're using it, along with the scallions, cheese and some salt and pepper.
  • Put 2 tablespoons each of olive oil and butter in a large skillet over medium-high heat. When the pan is hot but not smoking, add the potatoes and beets, and sprinkle with salt and pepper. Shake the pan to form a single layer, and cook undisturbed, but adjusting the heat as necessary so that the vegetables sizzle and bubble. Add more butter if the pan looks dry, but the hash should never look oily. Cook until the potatoes and beets are golden brown on the bottom, 5 to 10 minutes.
  • Turn, taste, adjust the seasoning, then sprinkle with some lemon juice and salt. Serve topped with a fried egg and a bit more lemon juice, with the asparagus salad on the side.

RED FLANNEL HASH



Red flannel hash image

A great way of turning a side order of beetroot into filling a main meal or a great brunch.

Provided by Barney Desmazery

Categories     Breakfast, Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 35m

Number Of Ingredients 5

800g boiled potato
3 tbsp sunflower oil
140g corned beef , shredded
3 cooked beetroot
horseradish sauce, to serve

Steps:

  • Break up the potatoes. Heat the oil in a heavy frying pan, then add the potatoes and corned beef and cook, turning the potatoes over with a fish slice every time they become crisp. After about 10 mins, when the potatoes are crisp all over, stir through the beetroot, then season. Turn down the heat, pat the potatoes into a cake, then leave to brown on the bottom. Invert onto a plate, then return to the pan until the other side is browned. Serve straight from the pan, or turn out onto a board and cut into wedges. Serve with the horseradish sauce.

Nutrition Facts : Calories 303 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.7 milligram of sodium

VEGAN RED FLANNEL HASH



VEGAN RED FLANNEL HASH image

Categories     Potato     Side     Healthy     Vegan

Yield 4 servings

Number Of Ingredients 14

Herb and Spice Mix:
1 tsp sea salt
1 tsp fresh ground pepper
1 tsp dried/1 tbsp fresh chopped sweet basil leaves
3/4 tsp dry mustard
2 gloves (or less) chopped garlic
1/2 tsp dried, 1 tsp fresh oregano
1/4 tsp fresh ground nutmeg
1/2 cup chopped fresh parsley (optional)
2 cups chopped onions
1 cup chopped celery
3 Tbsp oil (EVOO)
3 medium to large chopped potatoes (about 2 cups)
1 1/2 cups chopped peeled beets

Steps:

  • Combine spice mix in small bowl. Cook onions and celery on low fire in iron skillet with 1 Tbsp oil until onions are translucent. Add remaining oil, herb mix, potatoes, and beets. Stir. Cook on low fire 10 minutes. Stir and cook an additional 10 minutes until brown and sticking to skillet. Don't burn it!

VEGAN RED FLANNEL HASH



VEGAN RED FLANNEL HASH image

Categories     Vegetable     Brunch     Sauté     Kid-Friendly     Quick & Easy     High Fiber     Low Sodium     Wheat/Gluten-Free     Vegan

Yield 5 people

Number Of Ingredients 9

1 large sweet potato
2 large beets
1 bunch organic carrots (about 10)
1 apple
1 package soyrizo
1/4 cup honey
cracked black pepper
tapatio hot sauce
trader joe's jalapeno hot sauce

Steps:

  • chop sweet potato and beets. toss with oil in large pan until slightly toasted. add 1 cup water and let simmer until mostly soft. dice carrots and apple. add to simmering vegetables with pepper and honey. in separate pan, saute soyrizo. add both hot sauces to taste. once mostly cooked, add to vegetable mix, sauteeing both for 3 minutes. serve immediately.

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