Red Flannel Hash Recipe

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

Photo by Claudette S.
Adapted from tasteofhome.com

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from tasteofhome.com

Ingredients

  • 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

Directions

Heat the oil in a 12-in. skillet. Add all remaining ingredients. Cook and stir over low heat for 20 minutes or until lightly browned and heated through. Yield: 4 servings.

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