-
-
My review
Red Flannel Hash
made it |
11 reviews
|
TiredMomtoSIX
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 264 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
- 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 calories; 6.2 g fat; 48.8 g carbohydrates; 5.7 g protein; 15 mg cholesterol; 339 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1113 Ratings
-
-
-
-
-
Most helpful positive review
1/19/2005
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!
Most helpful critical review
4/9/2007
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 pre...
Most helpful
Most positive
Least positive
Newest
4/9/2007
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 pre...
1/19/2005
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!
11/6/2008
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 a...
11/19/2008
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 t...
8/16/2010
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...
2/2/2004
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.
1/27/2011
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
9/9/2010
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...