Red Flannel Hash

Rating: 4.31 stars
13 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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!

By TiredMomtoSIX
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Run potatoes and beets through a ricer, or through a food processor with a grater attachment. Stir in salt and pepper.

  • 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.

Nutrition Facts

Per Serving:
264.4 calories; 5.7 g protein; 48.8 g carbohydrates; 15.3 mg cholesterol; 338.8 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Verna
Rating: 4 stars
01/20/2005
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! Read More
Helpful
(14)

Most helpful critical review

Patty Smith
Rating: 3 stars
04/09/2007
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. Read More
Helpful
(31)
13 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Verna
Rating: 4 stars
01/20/2005
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! Read More
Helpful
(14)
Patty Smith
Rating: 3 stars
04/09/2007
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. Read More
Helpful
(31)
Verna
Rating: 4 stars
01/20/2005
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! Read More
Helpful
(14)
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Kym Cox Surridge
Rating: 4 stars
11/06/2008
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. Read More
Helpful
(9)
fpu
Rating: 4 stars
11/30/2008
My husband didn't like beets until I tried this recipe. Now he requests it specifically. I added a beaten egg and 2 T. flour to make it hold together a bit better. If I have them I'll add a turnip and some onion. It makes a great side for a meatloaf. Read More
Helpful
(5)
KJE5
Rating: 4 stars
02/03/2004
This is a great way to add some color to the dinner table. The combination of the beets potatoes and vinegar is excellent and will certainly please even beet haters. Read More
Helpful
(4)
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Jessica Paige
Rating: 5 stars
08/16/2010
My husband's boss goes to Nantucket for the entire month of August just as his vegetable garden is kicking into high gear...so we ended up with a boat load of potatoes and beets and I needed to find a quick way to use them. I was so happy when I came across this recipe. So my only change was to use fresh beets instead of canned. I loved the crust that it formed on the bottom from the butter yum! Was a perfect compliment to the ham slices and baked beans I served it with. Next time I might add carrots and onions as another reviewer had mentioned as well as a couple tablespoons of milk to keep it moist as it is browning. Thank you TiredMom of Six for sharing this recipe. Read More
Helpful
(4)
Debbie Cox
Rating: 4 stars
09/09/2010
I canned beets yesterday and had a few leftover. This recipe was a good way to use them up. I added a little onion powder and omitted the vinegar. Husband and I agree....delicious! thank you for posting. Read More
Helpful
(2)
Stephanie Beckman
Rating: 4 stars
01/30/2013
This was fine as far as it went but I grew up putting a can of corned beef with the beets and potatoes. That is delicious. Read More
Helpful
(2)
Sue
Rating: 5 stars
01/27/2011
My family has been making this for yrs. We add a lb. of hamburger and an onion chopped along with a little milk at the end to brown and add moisture Read More
Helpful
(2)
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