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Red-Flannel Hash

by in Oct 1997
Red-Flannel Hash
1 vote, 5.00 avg. rating (89% score)
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Yield: Makes 4 servings.

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Red Flannel Hash
Photo/Art by Aimee Seavey


  • 2 cups cooked, diced corned beef
  • 2 cups boiled, diced potatoes
  • 1 cup cooked, diced beets
  • 3 tablespoons butter
  • 1/4 cup milk
  • salt and pepper, to taste


Mix together beef, potatoes, and beets. Sprinkle with salt and pepper. Melt butter in skillet, add hash and milk, and cook over low heat until one side is brown. Turn and brown the other side.
Updated Wednesday, February 9th, 2005

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One Response to Red-Flannel Hash

  1. leo g.king April 7, 2015 at 2:18 pm #

    this is not as i remember red flannel hash.i am 83 yrs old but still have a clear i recall we always had a boiled dinner using a smoked shoulder and when it was cooked it was removed from the kettle and placed on a platter [covered]and then the vegatables were added.first quartered cabbage then carrots,potatoes,rudabaga[sliced[,small pearl onions.cover and cook till fork tender of potatoes.we sliced the shoulder to go with the vegatables for dinner.after that the leftovers were sliced and mixed together with leftover meat pieces,placed in a large castiron skillet that had bacon fat heated and everything was added and cooked turning often till a golden crust was formed,then sliced beets and beet juice added and cooked a few more minutes.this and some real good baking powder biscuits made it a meal fit to be praised to heaven and back.

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