RED FLANNEL HASH WITH EGGS

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Red Flannel Hash with Eggs image

The eye-catching nature of red flannel hash belies its sturdily economical roots as the way to use up vegetables leftover from a New England boiled dinner. Beets are the key ingredient, and we added pastrami to give smoke and savor to the sweet root vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h20m

Number Of Ingredients 15

1 pound Yukon Gold potatoes (3 medium), cut into 1-inch pieces
1 pound sweet potatoes (2 medium), peeled and cut into 1-inch pieces
1 pound red beets (4 medium), peeled and cut into 1-inch pieces
1/4 cup extra-virgin olive oil
1 medium onion, thinly sliced
4 tablespoons unsalted butter, room temperature, plus more for toast
2 cloves garlic, minced
Coarse salt and freshly ground pepper
8 ounces sliced pastrami, torn into bite-size pieces
6 large eggs, room temperature
2 cups peeled and julienned or coarsely grated carrots (from about 5)
1/2 cup packed fresh flat-leaf parsley leaves
1/2 cup packed coarsely chopped fresh dill
1 tablespoon cider vinegar
Rye bread, toasted, for serving

Steps:

  • Preheat oven to 400 degrees. Steam potatoes and beets in a steamer basket set over a pot of simmering water, covered, until easily pierced with the tip of a knife, 12 to 15 minutes; drain.
  • Heat a large ovenproof skillet over medium-high. Swirl in oil. Cook onion, stirring occasionally, until translucent, 3 to 4 minutes. Stir in butter until melted. Stir in garlic, potatoes, and beets until evenly coated; season with salt and pepper. Mash some potatoes against side of pan with the back of a spoon. Stir in pastrami and press mixture into bottom of skillet.
  • Transfer hash to oven; roast until top is crisp in places, 20 to 25 minutes. Make 6 wells in hash with the back of a spoon. Crack 1 egg into each well. Return to oven; cook until whites are just set but yolks are still runny, 6 to 8 minutes. Meanwhile, toss carrots, parsley, dill, and vinegar in a bowl; season with salt. Serve with salad, toast, and butter.

Top Asked Questions

What is in Redred flannel hash?
Red Flannel Hash Recipe. Ingredients. 4 Tbsp butter. 1 cup chopped onion. 2 cups chopped cooked corned beef. 1 1/2 cups chopped cooked beets*. 1 1/2 cups chopped cooked potatoes. 1 teaspoon Worcestershire sauce (optional, and use gluten-free Worcestershire sauce if cooking gluten-free)
How long do you cook hash for?
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.
How to cook beef hash in a pan?
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.
What is red flannel?
“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... More

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