Yankee Red Flannel Hash Corned Beef Skillet Dish Recipes

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YANKEE RED FLANNEL HASH



Yankee Red Flannel Hash image

Hash is a classic diner dish. With potatoes and pastrami, this one's easy to make at home. The beets give it fabulous color and flavor. -Nancy Mock, Colchester, Vermont

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

3/4 cup half-and-half cream
1 teaspoon Louisiana-style hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 medium onion, chopped
3 cups frozen cubed hash brown potatoes, thawed
1/2 pound turkey pastrami, cut into 1/2-inch cubes
1 cup canned diced beets, well drained
4 large eggs
1 tablespoon minced fresh parsley

Steps:

  • In a small bowl, combine cream, hot sauce, salt and pepper. In a large skillet, heat oil over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add potatoes, pastrami and beets; cook and stir 8-10 minutes or until golden brown. Stir in half-and-half mixture; heat through. Remove from heat., Heat a large nonstick skillet coated with cooking spray over medium-high heat. Break eggs, one at a time, into pan; reduce heat to low. Cook until desired doneness, turning after whites are set if desired. Serve with hash; sprinkle with parsley.

Nutrition Facts : Calories 307 calories, Fat 16g fat (6g saturated fat), Cholesterol 247mg cholesterol, Sodium 1010mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 19g protein.

RED FLANNEL HASH



Red Flannel Hash image

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

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

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

Steps:

  • In a large skillet, heat oil over medium-high heat. Add all remaining ingredients. Reduce heat to low; cook and stir until lightly browned and heated through, 20 minutes.

Nutrition Facts : Calories 436 calories, Fat 29g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 1068mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 4g fiber), Protein 14g protein.

RED FLANNEL HASH



Red Flannel Hash image

Provided by Elaine F. Weiss

Categories     dinner, one pot, main course

Time 20m

Yield 6 servings

Number Of Ingredients 6

2 cups diced boiled potatoes
2 cups diced boiled beets
1 large onion, diced
2 cups diced corned beef (or other leftover meat, such as roast beef)
Salt and pepper to taste
2 or 3 slices bacon or equivalent of salt pork

Steps:

  • In a bowl combine the onion, potatoes, beets and meat. Salt and pepper to taste.
  • Cut the bacon or salt pork into small pieces. In a large skillet fry until brown. Leave in pan with the fat.
  • Add the meat mixture and spread it out to fill the skillet. Fry, turning frequently with a spatula, until medium brown, about 10 minutes. If ingredients stick to pan, add a little water or milk.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 12 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 417 milligrams, Sugar 5 grams, TransFat 0 grams

RED FLANNEL HASH



Red Flannel Hash image

A traditional New England recipe--the "red flannel" refers to the inclusion of beets. Frequently served for breakfast or lunch using the left-overs from a New England boiled dinner the night before. Traditionally each serving is topped with a poached egg, but this is optional. A "quick and dirty" approximation can be had by combining a can of corned beef hash and a can of beets, chopped, and frying in a skillet. Some people top it with catsup. Preparation time does not include pre-cooking the vegetables, since leftovers are so commonly used. Tasty, but definitely not for people avoiding fat or salt.

Provided by echo echo

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 cup cooked corned beef, shredded or chopped
2 cups boiled potatoes, diced
1 cup cooked beet, diced
1/2 cup cooked diced onion
1/4 cup lard or 1/4 cup bacon fat
beef broth or broth, from boiled dinner

Steps:

  • Combine beef and vegetables.
  • Heat lard or fat in a skillet; the pan should be well coated.
  • Add hash and spread out to cover the bottom of the pan; add some broth to ensure it against sticking.
  • Cook over low heat about 30 minutes.
  • Traditionally, it is cooked like an omelet, without stirring; a bit of a crust forms on the bottom from the mixture of the vegetable starches and the fat.
  • However, I've also had it cooked with stirring occasionally to keep it jumbled up.
  • Serve hot.

YANKEE RED FLANNEL HASH (CORNED BEEF SKILLET DISH)



Yankee Red Flannel Hash (Corned Beef Skillet Dish) image

This was one of my favorites made by Mother, growing up in Nashville, TN. She got it from her Better Homes & Garden Cookbook (much older version than the one I got when I married). I recently tried this out on a dear upstate New Yorker friend who claimed "wasn't too crazy about beets" but loved this.

Provided by KeriLou

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 cups finely chopped canned corned beef
3 cups finely chopped cooked potatoes
1 1/2 cups finely chopped canned beets
1/3 cup finely chopped onion
1/3 cup milk
1 teaspoon salt
3 drops Tabasco sauce
3 -4 tablespoons fat

Steps:

  • Lightly toss together corned beef, potatoes, beets and onion.
  • Add milk, salt, and Tabasco.
  • Season to taste with more salt and pepper as needed.
  • Melt fat in skillet.
  • Spread hash evenly over bottom.
  • Cook over medium heat until underneath side is brown and crusty.

Nutrition Facts : Calories 211.6, Fat 10.6, SaturatedFat 5.3, Cholesterol 13.3, Sodium 724, Carbohydrate 26.5, Fiber 3.8, Sugar 5, Protein 3.6

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