Red Flannel Hash

Serves 4.
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Helpful Equipment:

cast iron skillet

A delicious breakfast hash made with potatoes, beets, and seared ham. This hash is perfect for a fall brunch!


2 small russet potatoes
2 medium beets
12 ounces ham, sliced
3 tablespoons olive oil
Salt and pepper
Fresh parsley
Eggs, fried


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.