Classic Red Flannel Hash made with potatoes, beets, corned beef, and onions fried in butter for an old-school New England breakfast.
The first time I had Classic Red Flannel Hash, I swear I didn’t even know what I was ordering. I’d just landed in this tiny New England town in the middle of late fall—one of those mornings where the air stings your nose and your suitcase wheels don’t roll right because they’re bumping over old brick sidewalks. I ducked into a diner mostly because the windows were fogged up, which always seems like a sign that the food inside is warm and comforting. Sound familiar?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Anyway, when the waiter set down a plate of this bright red breakfast, I thought maybe someone had spilled cranberry sauce on it. Or maybe I had no idea what New England cooking actually looked like. But the first bite—wow. You ever taste something that feels like it’s wrapped in a memory you didn’t even know you had? It tasted like snow days and flannel shirts and the kind of cooking that happens when no one’s trying to impress anyone.
Ever since then, I’ve had this weird emotional attachment to Classic Red Flannel Hash. I’ll make it on random Saturdays when I’m homesick for places I don’t technically live in. Or when life feels overwhelming and I need a plate of something fried in butter to remind me the world isn’t falling apart. You know the feeling? When the food you make becomes this quiet little anchor?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Classic Red Flannel Hash Recipe?
What I adore about Classic Red Flannel Hash—and I mean adore, in the “I’ll eat the crispy bits from the pan with a fork while standing at the stove” way—is how humble it is. It’s not glamorous. It’s not photogenic unless you love magenta beets staining everything like an enthusiastic toddler with a marker. But it tastes like comfort and simplicity and that old style of cooking where recipes weren’t printed anywhere; they were just “what we do.”
The salty corned beef, the sweet beets, the buttery potatoes—it hits every warm note. And it’s fast. Like, real fast. Twenty-five minutes and you have something that feels like breakfast at the kind of cabin people brag about on Instagram (even though you and I both know they booked it last-minute on an app when the price dropped). Classic Red Flannel Hash just gives… “cozy morning with no obligations.” And honestly? I’ll take that any day.
Ingredient Notes:
Before you jump into frying things in butter—arguably the best cooking mood—here’s a quick rundown of what makes Classic Red Flannel Hash Classic.
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Butter: Use the real stuff. I mean, you can use margarine, but you’ll miss that warm, creamy browning magic.
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Onions: Chop ’em small. If your eyes water, hey, consider it part of the emotional experience of making a nostalgic breakfast.
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Corned Beef: Leftovers are ideal. Store-bought works. I won’t tell.
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Beets: These are what make this a red flannel hash. They’ll stain your cutting board. And your fingers. Possibly your shirt. It’s fine.
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Potatoes: Think of them as little comfort cubes. Cooked first, then crisped in butter.
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Worcestershire Sauce: Optional, but it adds a tiny tang that makes you go, “Huh… okay, that’s nice.”
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Parsley: It’s like putting earrings on sweatpants—purely optional but kind of cute.
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Black Pepper: Add more than you think. Potatoes and pepper are basically soulmates.
How To Make Classic Red Flannel Hash?
Let’s cook this Classic Red Flannel Hash together. Imagine we’re both barefoot in the kitchen, mugs of something warm nearby, and the pan’s already starting to hiss.
Step 1: Cook the Onions
Melt the butter in a frying pan—cast iron if you’ve got it, because the browning is just better. Once it’s all bubbly, toss in your chopped onions. They’ll soften and sweeten and start to smell like the beginning of a good breakfast. You’ll know exactly when they’re ready. The kitchen tells you.
Step 2: Add the Corned Beef, Potatoes & Beets
Stir in everything else—the corned beef, potatoes, and bright red beets. The mixture will look like a colorful mess, but don’t panic. Spread it out evenly, pat it down with your spatula, and lower the heat a little. This is the moment when Classic Red Flannel Hash starts turning into something magical.
Step 3: Let It Brown (and Don’t Touch It)
Here’s the hard part: do nothing. Seriously. Don’t stir. Don’t poke. Don’t ask yourself, “Should I flip this yet?” Just let the bottom get that golden crispiness that makes hash taste like hash. When you finally do flip it, just lift big chunks with your spatula and turn them gently. If things stick, throw in more butter. Life’s too short to fight a frying pan.
Step 4: Season & Serve
Want To Save This Recipe?
Turn off the heat. Add Worcestershire if you’re using it, sprinkle in parsley, add a tornado of black pepper, taste it, adjust the salt if needed. Serve it as-is or put a fried egg on top. Honestly, the egg feels like the whole point sometimes.
Storage Options:
Leftover Classic Red Flannel Hash heats up beautifully. Stick it in the fridge for 2–3 days. Reheat it in a pan—not the microwave—so you get that crispy thing going again. If you freeze it, just know the beets may create… um… dramatic color explosions when thawed. Totally safe, just funny-looking.
Variations and Substitutions:
One of the best things about this red flannel hash is how forgiving it is. You can swap ingredients, add things, do whatever feels right.
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Sweet potatoes instead of regular potatoes? Totally works.
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Bacon or ham instead of corned beef? Delicious.
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Bell peppers for extra crunch and color? Yes, please.
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Smoked paprika? Garlic powder? Add them. No one will be mad.
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Pickled beets if you want tang? Go for it.
Cooking should be fun, not strict. You agree?
What to Serve with Classic Red Flannel Hash?
You’ve got options here, and honestly, all of them feel like they belong in a cozy diner with someone pouring your coffee before you even sit down.
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A fried or poached egg on top (trust me).
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Toast or an English muffin to scoop everything up.
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A bowl of fruit to balance the richness.
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Hot coffee or tea—preferably in a chipped mug that makes you feel nostalgic for no reason.
Frequently Asked Questions:
Can I use canned beets?
Yep. They’re softer, but they totally work.
Is a cast iron pan necessary?
Not really. It just makes you feel like a rugged pioneer while you cook Classic Red Flannel Hash.
Why does everything turn red?
Because beets don’t know how to mind their business. They stain everything. It’s part of the charm.
If you make this Classic Red Flannel Hash, I honestly want to hear about it. Did it remind you of a trip? A diner? A morning that felt softer than the ones before it? Tell me everything.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Classic Red Flannel Hash
Ingredients
Main Ingredients
- 4 tablespoons butter
- 1 cup onion chopped
- 2 cups cooked corned beef chopped
- 1 1/2 cups cooked beets chopped
- 1 1/2 cups cooked potatoes chopped
- 1 teaspoon Worcestershire sauce optional; use gluten-free Worcestershire sauce if needed
- 1/4 cup fresh parsley chopped (optional)
- Freshly ground black pepper to taste
- Salt to taste
Instructions
Cook the Onions
- Heat the butter in a frying pan over medium-high heat, preferably in a cast-iron skillet for optimal browning. Add the chopped onions and cook for approximately 2 minutes, or until the onions turn translucent and soften.
Add the Corned Beef, Potatoes, and Beets
- Add the chopped corned beef, cooked potatoes, and cooked beets to the pan. Stir gently to combine all ingredients. Spread the mixture evenly across the pan and reduce the heat to medium. Press the mixture firmly down using a metal spatula to promote uniform browning.
Brown the Mixture
- Allow the hash to cook undisturbed until the bottom layer becomes well browned. Once browned, use a metal spatula to lift and turn sections of the mixture to brown the other side. If any areas begin to stick, add a small amount of butter to the pan to assist with browning and prevent tearing.
Season and Finish
- When the hash is fully browned, remove the pan from the heat. Add Worcestershire sauce if desired. Stir in fresh parsley, if using, and season with freshly ground black pepper. Taste and adjust salt if necessary, although the corned beef typically provides sufficient salinity.
Serve
- Serve the hash immediately, either plain or topped with a fried or poached egg.
Notes
- Use certified gluten-free Worcestershire sauce if you choose to include it.
All other ingredients in Classic Red Flannel Hash are naturally gluten-free. Serve with gluten-free toast or eggs for a fully gluten-free meal.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
