Red Flannel Hash

One of the best things about boiled dinner or corned beef and cabbage is the leftovers. In fact, one friend of mine regularly makes two roasts when she cooks corned beef, just so she has enough leftover for sandwiches and hash.

Red flannel hash is just corned beef hash with the addition of beets. It’s traditionally made in New England for breakfast, with leftovers from a boiled dinner the night before, and gets its name from the somewhat obvious similarity of its colors to red flannel plaid cloth.

Isn’t it gorgeous?

So so good too. My new favorite way of eating beets.

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)
• 1/4 cup (packed) chopped fresh parsley (optional)
• Freshly ground black pepper to taste

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