Photo of Red flannel hash by WW

Red flannel hash

Total Time
40 min
10 min
30 min
Buck traditional corned beef and cabbage this St. Patrick's Day and give our hearty hash a try. It's a fun, different, creative way to use up corned beef, and only requires six ingredients, two of which are salt and pepper. Put it all together in just one skillet, and cleanup doesn't get much easier. Beets may seem like an unconventional ingredient for a corned beef hash, but you'll love the texture, sweet flavor, as well as nutritional benefit it adds to the final dish. You'll soon find yourself stirring beets into your hash browns from now on thanks to the recipe. It really is the perfect, satisfying end-of-winter meal that we can't get enough of.


Cooked lean corned beef

4 oz, diced (about 1 cup)


1 medium, chopped

Frozen shredded hash brown potatoes

2 cup(s), should be loose potatoes

Cooked beets

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

Table salt

tsp, or to taste

Black pepper

tsp, or to taste


  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.