red-flannel-hash

Red Flannel Hash

11 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
TiredMomtoSIX
Recipe by  TiredMomtoSIX

“This recipe has been passed down from my great-grandmother to my Nana to my Mom and now to me. Boiled beets and potatoes are grated and fried in butter for a classic New England treat. Very simple to make and very much a comfort food in our house!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Place potatoes in a large pot with enough water to cover them. Bring to a boil, and cook until tender, 15 to 20 minutes. Drain, and cool.
  2. Run potatoes and beets through a ricer, or through a food processor with a grater attachment. Stir in salt and pepper.
  3. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the potato and beet mixture, and pat down evenly. Fry until heated through, and browned on the bottom. Serve with more butter and red wine vinegar to taste.

Share It

Reviews (11)

Rate This Recipe
Magpie
26

Magpie

This particular Red Flannel Hash recipe was in my opinion, tasty but incomplete. The first time I ever had traditional New England Red Flannel Hash or "Velvet Hash" as some called it, was prepared by my husband's paternal grandmother. Both she and her mother pepared this unique and colorful recipe with all the leftover vegetables and ham from the traditional New England Boiled Dinner. The potatoes, carrots, turnip, cabbage and ham along with beets and onions, were ground altogether through a meat grinder and fried with butter in a cast iron skillet. The condiment of choice was vinegar that was sprinkled on top for those that enjoyed that flavor. This recipe brings back many memories and the flavors are vivid reminders of living in the simple life in the country.

Verna
13

Verna

My Grampa used to make this, adding finely shredded leftover roast beef to the hash to make a colorful, delicious meal. Quick, easy, and delicious!

KymInNM
9

KymInNM

For such simple ingredients, this was very, very good. I used fresh beets, purple potatoes, and olive oil. The vinegar adds so much flavor without being overpowering. I'll definitely make this again--next time, I'll sautee some onions and add them to the mix.

More Reviews

Similar Recipes

Hamburger Hash
(180)

Hamburger Hash

Corned Beef Hash
(163)

Corned Beef Hash

Grandma's Hash Browns
(114)

Grandma's Hash Browns

One Skillet Corned Beef Hash
(60)

One Skillet Corned Beef Hash

Red Potato Chicken
(58)

Red Potato Chicken

Red Pot Roast
(29)

Red Pot Roast

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 264 cal
  • 13%
  • Fat
  • 6.2 g
  • 9%
  • Carbs
  • 48.8 g
  • 16%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 339 mg
  • 14%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Grandma's Hash Browns

>

next recipe:

Hamburger Hash