Red Flannel Hash

5
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
Buck traditional corned beef and cabbage this St. Patrick's Day and give our hearty hash a try. It's the perfect end-of-winter meal.

Ingredients

lean corned beef

4 oz, diced (about 1 cup)

uncooked onion(s)

1 medium, chopped

frozen shredded hash brown potatoes

2 cup(s), should be loose potatoes

cooked beets

1 cup(s), fresh or canned, well drained, diced

table salt

tsp, or to taste

black pepper

tsp, or to taste

Instructions

  1. Coat a large nonstick skillet with cooking spray and set over medium heat. Add corned beef and sauté until crusty and browned on edges, about 6 to 8 minutes.
  2. Add onion and cook over low heat, stirring often, until soft and lightly browned, about 6 minutes (if the pan becomes too dry, stir in a tablespoon of water). Stir in hash browns and beets and cook over medium heat until potatoes are nicely browned on all sides, stirring occasionally with a wooden spoon and scraping up brown bits, about 15 minutes.
  3. Season to taste with salt and pepper and serve immediately with hot sauce, if desired. Yields about 3/4 cup per serving.

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