*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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.
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.
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.