Red Flannel Hash

This is a recipe from childhood when (leftover) roast beef was a much more common occurrence. Though technically “red flannel hash” is usually made with leftover corned beef, my Mom (and I) use roast beef. Though most recipes also call for milk or cream as well as butter or lard and cook the hash stovetop in a frying pan, I remember the baked version given below. Moogie usually serves this with ketchup. Servings of this hash topped with a poached egg are especially good for Sunday breakfast/brunch.


This can certainly be made in a food processor. The most “authentic” version is made using an old-fashioned meat grinder. Although I remember this made with canned beets (in a glass jar), fresh beets are my current choice. Since this is made from leftover meat the amounts of other ingredients will need to be adjusted proportionally based on the amount of meat.

Chop or grind:

1 ½ pounds cold (cooked) roast beef (about 3 cups)

Add:

1 pound cooked potatoes, diced (about 2 cups)

1 large onion, finely chopped

1 pound boiled beets, diced (about 2 cups)

Salt and pepper to taste

Mix well and place in a large shallow baking dish that has been greased with

Butter/olive oil

Bake at 350 degrees F about 30 minutes until it is well heated through and top is a bit crusty.  Top with:

Poached egg/person (optional).

Reviewed 5/7/17