Essentially a classic corned beef hash dyed magenta with beets, Red Flannel Hash is a New England tradition. The recipe theoretically begins the night before, with a freshly cooked corned beef, cabbage and boiled potatoes. Full disclosure, corned beef isn’t exactly a weeknight meal in my kitchen (but it may be in yours!), so when I want to make Red Flannel Hash, I’ll buy the corned beef. I also will often just use whatever cooked meat I have on hand (cooked shredded chicken is great, as are chunks of sausage or crumbled bacon). If you don’t feel strongly in favor of corned beef, I recommend alternative meats.

Red Flannel Hash is the kind of dish that’s served right from the skillet, still steaming, with a few fat eggs on top, and is about to make every other breakfast hash you’ve made look like, well, hash. It also probably goes without saying that in order to truly get the full New England effect you should probably be wearing a red flannel shirt as you eat this.

Heat a large cast iron skillet (a stainless steel pan will work too) over medium heat with large knob of butter. Toss a bunch of of thinly sliced onions (about 1 white onion’s worth) into the pan and saute along with 2 big pinches of kosher salt, a few cracks of black pepper, and 1 teaspoon red pepper flakes.

After 3-5 minutes, toss in 2 tablespoons minced garlic and saute.

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Peel and finely chop 2 large beets, and chop 4 small Yukon Gold potatoes to the same size. If you happen to have leftover roasted beets and potatoes from last night, use those instead. Add the vegetables to the pan along with a splash of olive oil and saute until they soften, 10-15 minutes. If they’re already cooked, getting to the next step will happen much more quickly.

Stir in 3 cups thinly sliced green cabbage and corned beef or other meat if using—exact ratios aren’t really important here, but about 1 or 2 cups work nicely.

Scoop out large servings of Red Flannel Hash into deep bowls and top with a fried egg (maybe 2), and a piece of toast if you’re very hungry.