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Red Flannel Hash

Rated as 4.31 out of 5 Stars

"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!"
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Ingredients

40 m servings 264 cals
Original recipe yields 4 servings

Directions

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  1. 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.
  2. Run potatoes and beets through a ricer, or through a food processor with a grater attachment. Stir in salt and pepper.
  3. 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

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Reviews

Read all reviews 11
  1. 13 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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

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...

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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...

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!

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...

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...

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...

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.

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

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...

My mother and father were from New England and Red Flannel Hash was one of the items I remember as being a favorite dish. I never knew it was a New England recipe until I talked about it to fri...