The Red Flannel Hash
Thank the weather gods it’s finally flannel season.
You most likely don’t understand but as a 30 year old Italian man, I wear a near sweater most of the year and so summer is a train wreck of sweat and heat for me.
Fall is a welcome relief and I especially like that first day when I have to actually put on more than a T-shirt. I will now wear almost exclusively flannel shirts, in true Colorado form, for the next 4-5 months.
To celebrate, I made this hash which is not only delicious, but colorful and matches my wardrobe quite nicely.
Red Flannel Hash
Yield: Serves 4.
2 small russet potatoes
2 medium beets
12 ounces ham, sliced
3 tablespoons olive oil
Salt and pepper
Cast Iron Skillet
1) Poke potatoes and beets with a fork. Add them to a large microwave safe bowl, cover with a few paper towels, and microwave on high for 6-7 minutes until they are tender. Then remove and let them cool slightly.
2) Peel potatoes and beets and slice into 1/2 inch matchsticks.
3) Chop ham into similar-sized matchsticks. In a large skillet (Cast iron works great) add 1 tablespoon of olive oil over medium-high heat. Add ham and cook until it's starts to brown, about 5 minutes.
4) Move ham to the outer edges of the pan and add potatoes. If pan is dry add another good drizzle of oil. Cook potatoes until they start to get crispy, about 6 minutes.
5) Stir ham and potatoes together and add beets. COntinue to cook until beets everything is nicely browned. If the pan is ever dry, add more oil to it to avoid sticking.
6) Season hash with salt and pepper and finish it with fresh parsley. Serve it with lightly fried eggs.
Starting the Hash
This is a pretty easy dish to make, but potatoes and beets take a while to cook so I decided to try speeding up the hash process a bit by microwaving them first and then adding them to the skillet.
This worked surprisingly well. So to start it off, poke the beets and potatoes with a fork to let out steam as they microwave, cover them loosely with a paper towel, and microwave them for 6-7 minutes until they are just getting tender.
You’ll have to let these both cool for a bit before you can work with them, but eventually you can peel and then cube up the veggies.
I cubed both my beets and potatoes into thick matchsticks about 1/2-inch in size.
I thought that the hash needed some protein so I cubed up some ham into similar sized pieces and started the hash by lightly browning the ham in my cast iron skillet.
Could you use bacon? Yes. Could you leave it out entirely and make the hash vegetarian? Absolutely.
You could make this hash in a nonstick skillet, but it was really made for cast iron which will distribute the heat evenly and get the hash nice and crispy.
After the ham has started to brown slightly, kind of scoop it to the edges and then add the potatoes. If the pan appears to be dry, add another drizzle of oil which will help the potatoes brown.
Cook the potatoes for 5-6 minutes until they start to brown. Let them sit for a few minutes in between stirs so they brown a bit. Don’t stir them constantly.
Once the potatoes are getting crispy on the edges, you can stir together the ham and potatoes and then stir in the cubed beets. Obviously the beets is what gives the dish that awesome fall color.
At this point, you just want to keep cooking the hash until the veggies are crispy around the edges. Season the dish with salt and pepper as it cooks and right before you serve it, hit it with some fresh parsley.
In my opinion, there’s only one way to serve this guy: with eggs. You can poach them, fry them, or sunny-side up them like I did, but eggs are a must with this hash.
If you’re a fan of fall, celebrate with this sucker!