Red Flannel Hash

Red Flannel Hash

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Thrifty New Englanders serve this dish as a way to ''stretch' the leftovers from their classic New England Boiled Dinner
Servings: 4
Calories: 681


  • 1 lb Corned beef cubed
  • 4 Medium potatoes cut into cubes
  • 8 oz Cooked beetroots beets, cubed
  • 1 Medium onion chopped
  • 6 floz Double heavy cream
  • 1 Tbs Chopped parsley
  • 1 tsp Worcestershire sauce
  • Salt and pepper to taste
  • 1/4 tsp Cayenne pepper
  • 2 oz Butter


  • Combine the corned beef, potatoes, beetroots (beets) and onion.
  • Combine the cream, parsley, Worcestershire sauce, salt, pepper and cayenne together. Pour over the corned beef mixture and toss well.
  • Melt the butter in a large frying-pan. Add the mixture and cook over low heat for 10 minutes, pressing down on the mixture occasionally or until a crust has formed on the base. Remove the pan from the heat and carefully invert the hash so that the crust is now on the top. Cook for a further 10 minutes or until a crust has formed on the other side. Serve at once.
Calories: 681 kcal
Carbohydrates: 47 g
Protein: 23 g
Fat: 45g
Saturated Fat: 23 g
Trans Fat: 1 g
Cholesterol: 152 mg
Sodium: 1572 mg
Potassium: 1515 mg
Fiber: 7 g
Sugar: 7 g
Vitamin A: 1167 IU
Vitamin C: 79 mg
Calcium: 84 mg
Iron: 4 mg
Cuisine American
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