Best 9 The Elms Root Vegetable Red Flannel Hash Recipes

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Indulge in the hearty and comforting goodness of Red Flannel Hash, a classic American breakfast dish. This savory combination of diced root vegetables, tender corned beef, and flavorful seasonings is sure to warm your soul and satisfy your taste buds. With variations ranging from traditional to modern, vegetarian to meaty, this versatile dish offers something for everyone. From the classic Elms Restaurant recipe, renowned for its perfectly balanced flavors, to the modern twist of adding sweet potatoes or roasted beets, each recipe brings its own unique charm. Whether you prefer a crispy hash cooked in a skillet or a slow-simmered version in a Dutch oven, the Elms Root Vegetable Red Flannel Hash and its variations promise a delightful culinary experience. So gather your ingredients, fire up the stove, and embark on a journey to savor the timeless flavors of this beloved dish.

Let's cook with our recipes!

FLANNEL HASH



Flannel Hash image

Provided by Trisha Yearwood

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

1/2 pound purple potatoes, diced
1/2 pound red potatoes, diced
2 golden beets, peeled and diced
2 cloves garlic, chopped
1/2 yellow onion, diced
1 1/2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 cup fresh parsley, roughly chopped

Steps:

  • Preheat the oven to 450 degrees F.
  • Mix together the potatoes, beets, garlic and onions in a large bowl. Add the oil and season with salt and pepper. Spread the mixture over a sheet pan and bake until the vegetables are tender and starting to brown, 25 to 30 minutes. Top with the parsley and serve warm.

RED FLANNEL HASH



Red Flannel Hash image

This is an old-fashioned skillet meal that satisfies big appetites with its hearty mix of ingredients. It gets its name from the rosy color the dish picks up from the beets. -Jesse & Anne Foust, Bluefield, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

3 tablespoons vegetable oil
1 can (14-1/2 ounces) sliced beets, drained and chopped
2 cups chopped cooked corned beef
2-1/2 cups diced cooked potatoes
1 medium onion, chopped
1/4 cup half-and-half cream
2 tablespoons butter, melted
2 teaspoons dried parsley flakes
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, heat oil over medium-high heat. Add all remaining ingredients. Reduce heat to low; cook and stir until lightly browned and heated through, 20 minutes.

Nutrition Facts : Calories 436 calories, Fat 29g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 1068mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 4g fiber), Protein 14g protein.

ROOT VEGETABLE HASH



Root Vegetable Hash image

Any root veg you have on hand will work for this easy dinner. Serve with eggs, fish, chicken, burgers, salads, or use it as a taco or quesadilla filling.

Provided by Alejandro Junger

Categories     HarperCollins     Brunch     Breakfast     Dinner     Vegetarian     Vegetable     Vegan     Root Vegetable     Peanut Free     Dairy Free     Wheat/Gluten-Free     Tree Nut Free

Yield 2 servings

Number Of Ingredients 5

2 tablespoons coconut oil
6 cups small-diced root vegetables, such as beets, carrots, turnips, rutabagas, and/or parsnips
1 medium onion, diced small
2 teaspoons chopped fresh rosemary
Sea salt to taste

Steps:

  • Heat the coconut oil in a large, heavy-bottom skillet over medium-high heat. When the oil is hot, add the root vegetables. Sauté, stirring occasionally to prevent sticking, for about 10 minutes. Next, add the onion, and continue sautéing until the vegetables are tender and have started to meld together. Sprinkle in the rosemary and salt to taste. Serve warm.

ROOT VEGETABLE HASH WITH HORSERADISH CREAM



Root Vegetable Hash with Horseradish Cream image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon prepared horseradish
1/2 cup sour cream
1/4 teaspoon kosher salt
Pinch freshly ground pepper
4 tablespoons butter, diced
1 onion, sliced thinly, 1 cup (4 ounces)
2 springs fresh rosemary
3 garlic cloves, minced
1 pound Yukon gold or other waxy potatoes, skin on
1 large carrot (2 to 3 ounces)
1 large beet, peeled (4 ounces)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • For the horseradish cream, whisk the horseradish into the sour cream and season with salt and pepper, to taste.
  • Heat 2 tablespoons of the butter in a large (10-inch) nonstick skillet over moderate heat. Add the onion and rosemary and cook, stirring occasionally until soft, about 10 minutes. Add the garlic to the onion and cook another minute.
  • Meanwhile, with the shredding blade of a food processor, or with a box grater, grate the potatoes into a colander. Rinse and pat very dry. (Giving them a turn in a salad spinner helps, too.)
  • Stir the potatoes into the vegetables in the skillet. Cook the potatoes, undisturbed until they get crusty on the bottom. Then, stir the crispy bottom into the tender potato, and continue to cook to re-crisp the bottom. Continue this browning and periodic stirring until the potatoes are almost cooked through, about 8 minutes. Meanwhile, shred the carrot and beet.
  • Remove the rosemary sprigs. Stir the carrot and beets into the potato hash, and cook until slightly soft, about 5 minutes. Press the hash into an even cake. Add the remaining 2 tablespoons of butter in bits along the sides of the skillet, and then brown the hash over high heat. Turn the hash in large sections with a spatula to brown the other sides, another minute.
  • Divide the vegetable hash among 4 plates and serve warm with the horseradish cream.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

APPLE-AND-ROOT-VEGETABLE HASH



Apple-and-Root-Vegetable Hash image

Experiment with various sweet apple varieties, including Braeburn, Honecrisp, and Fuji.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Number Of Ingredients 8

Coarse salt and freshly ground pepper
3/4 pound celery root, peeled and cut into 1/2-inch pieces (2 cups)
3/4 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces (2 cups)
3/4 pound sweet potatoes, peeled and cut into 1/2-inch pieces (2 cups)
1/4 cup extra-virgin olive oil, divided
1 onion, diced
2 small firm, sweet apples, peeled and cut into 1/2-inch pieces (2 1/2 cups)
1/4 cup roughly chopped fresh sage leaves

Steps:

  • Bring a medium pot of water to a boil, and generously season with salt. Add celery root, and simmer 3 minutes. Add potatoes and sweet potatoes, and simmer vegetables 2 minutes more. Drain well, and spread vegetables on a rimmed baking sheet. Let cool 15 minutes.
  • Heat 2 tablespoons oil in a large (preferably cast-iron) skillet over medium-high heat, and cook onions until translucent and just beginning to color, about 2 minutes. Add remaining 2 tablespoons oil, the apples, and vegetables; season with salt and pepper. Stir to combine, then press into a single layer using a spatula. Cook, undisturbed, 2 minutes. Stir, and repeat process until vegetables are very tender and beginning to caramelize, 8 to 10 minutes more. Remove from heat. Stir in sage, and season with salt and pepper.

BEET HASH WITH EGGS



Beet Hash with Eggs image

Think beets are high maintenance? Think again. Peeled and diced, they tenderize in 10 minutes. Poached eggs also work in this recipe -- simply spoon over the hash.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Number Of Ingredients 7

1 pound beets, peeled and diced
1/2 pound Yukon Gold potatoes, scrubbed and diced
Coarse salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 small onion, diced
2 tablespoons chopped fresh parsley
4 large eggs

Steps:

  • In a high-sided skillet, cover beets and potatoes with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet.
  • Heat oil in skillet over medium-high heat. Add boiled beets and potatoes and cook until potatoes begin to turn golden, about 4 minutes. Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Adjust seasoning and stir in parsley.
  • Make four wide wells in the hash. Crack one egg into each and season egg with salt. Cook until whites set but yolks are still runny, 5 to 6 minutes.

Nutrition Facts : Calories 239 g, Cholesterol 212 g, Fat 12 g, Fiber 5 g, Protein 10 g, SaturatedFat 3 g, Sodium 206 g

RED FLANNEL HASH WITH EGGS



Red Flannel Hash with Eggs image

The eye-catching nature of red flannel hash belies its sturdily economical roots as the way to use up vegetables leftover from a New England boiled dinner. Beets are the key ingredient, and we added pastrami to give smoke and savor to the sweet root vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h20m

Number Of Ingredients 15

1 pound Yukon Gold potatoes (3 medium), cut into 1-inch pieces
1 pound sweet potatoes (2 medium), peeled and cut into 1-inch pieces
1 pound red beets (4 medium), peeled and cut into 1-inch pieces
1/4 cup extra-virgin olive oil
1 medium onion, thinly sliced
4 tablespoons unsalted butter, room temperature, plus more for toast
2 cloves garlic, minced
Coarse salt and freshly ground pepper
8 ounces sliced pastrami, torn into bite-size pieces
6 large eggs, room temperature
2 cups peeled and julienned or coarsely grated carrots (from about 5)
1/2 cup packed fresh flat-leaf parsley leaves
1/2 cup packed coarsely chopped fresh dill
1 tablespoon cider vinegar
Rye bread, toasted, for serving

Steps:

  • Preheat oven to 400 degrees. Steam potatoes and beets in a steamer basket set over a pot of simmering water, covered, until easily pierced with the tip of a knife, 12 to 15 minutes; drain.
  • Heat a large ovenproof skillet over medium-high. Swirl in oil. Cook onion, stirring occasionally, until translucent, 3 to 4 minutes. Stir in butter until melted. Stir in garlic, potatoes, and beets until evenly coated; season with salt and pepper. Mash some potatoes against side of pan with the back of a spoon. Stir in pastrami and press mixture into bottom of skillet.
  • Transfer hash to oven; roast until top is crisp in places, 20 to 25 minutes. Make 6 wells in hash with the back of a spoon. Crack 1 egg into each well. Return to oven; cook until whites are just set but yolks are still runny, 6 to 8 minutes. Meanwhile, toss carrots, parsley, dill, and vinegar in a bowl; season with salt. Serve with salad, toast, and butter.

RED FLANNEL HASH



Red Flannel Hash image

Categories     Potato     Breakfast     Brunch     Side     Bacon     Beet     Sweet Potato/Yam     Winter     Pan-Fry     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 9

2 cups 1/2-inch pieces red-skinned potatoes (about 11 ounces)
1 1/2 cups 1/2-inch pieces peeled sweet potatoes (about 6 1/2 ounces)
1 cup 1/2-inch pieces peeled beets (about 2 small)
8 bacon slices, chopped
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
1/4 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place steamer rack in large pot. Fill pot with enough water to come just to bottom of rack. Place all potato pieces on steamer rack. Bring water to boil over high heat. Cover pot. Steam potatoes until tender, about 13 minutes. Transfer to bowl. Place beets on steamer rack; steam until tender, about 10 minutes. Transfer to bowl with potatoes.
  • Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Reserve 1 tablespoon drippings in skillet. Add bacon, onion, parsley, whipping cream, salt and pepper to vegetables in bowl. Heat drippings reserved in skillet over medium-high heat. Stir in hash mixture. Flatten with spatula to compact. Cook hash until brown on bottom, about 4 minutes. Continue cooking until heated through, stirring up bottom crust occasionally, about 10 minutes. Divide hash among 4 plates and serve.

RED-FLANNEL HASH



Red-Flannel Hash image

Red-flannel hash is a mostly forgotten American classic. With roasted beets, roasted potatoes, cheese, onions, horseradish and other strong flavors, Jessica Koslow of the hipster-chic Los Angeles restaurant Sqirl both revives it - and makes it beautiful. The sharpness of the dish is achieved with the addition of lemon juice or zest at every turn, that horseradish and a tiny but unusual little salad of asparagus, carrots and greens.

Provided by Mark Bittman

Categories     breakfast, main course

Time 1h30m

Yield 2 servings

Number Of Ingredients 17

8 ounces medium Yukon Gold potatoes (about 2), scrubbed
8 ounces beets (about 3), scrubbed
1/4 cup extra-virgin olive oil, plus more as needed
Salt and freshly ground black pepper
1 large red onion, peeled and quartered
1/2 cup crème fraîche
2 tablespoons horseradish
1 lemon, zested and juiced
4 large asparagus spears, shaved into ribbons with a vegetable peeler, tops quartered, bottoms trimmed
2 carrots, peeled and shaved into ribbons with a vegetable peeler
1 tablespoon chopped mint
1 cup pea tendrils or arugula or other tender greens
1/2 cup shredded corned beef (optional)
3 scallions, thinly sliced on the bias
3/4 cup grated dry jack or Cheddar
2 tablespoons butter, plus more as needed
2 eggs, fried soft in butter

Steps:

  • Heat the oven to 425. Rub the potatoes and beets with a bit of oil, sprinkle with salt and pepper and wrap individually in foil. Put on a rimmed baking sheet, and roast until easily pierced with the tip of a sharp knife, 40 to 60 minutes, depending on their size. (Remove as they are done.)
  • Toss the onions in enough olive oil to coat. When the potatoes and beets are about halfway into their cooking time, add the onions to the pan, and roast, turning occasionally until they're tender but not caramelized, 20 to 25 minutes.
  • Combine the crème fraîche and horseradish in a small bowl, and season with salt, pepper and lemon juice to taste.
  • Combine the asparagus, carrots, mint and greens in a bowl. Just before serving, drizzle with 2 tablespoons olive oil and 2 teaspoons lemon juice; add 1 teaspoon of lemon zest and a sprinkle of salt and pepper, and toss. Taste, and adjust the seasoning, adding more of whatever you'd like.
  • When the potatoes are cool enough to handle, crush them with your hands; peel and trim the beets, and chop to about the same size; same with the onions. Mix with the corned beef if you're using it, along with the scallions, cheese and some salt and pepper.
  • Put 2 tablespoons each of olive oil and butter in a large skillet over medium-high heat. When the pan is hot but not smoking, add the potatoes and beets, and sprinkle with salt and pepper. Shake the pan to form a single layer, and cook undisturbed, but adjusting the heat as necessary so that the vegetables sizzle and bubble. Add more butter if the pan looks dry, but the hash should never look oily. Cook until the potatoes and beets are golden brown on the bottom, 5 to 10 minutes.
  • Turn, taste, adjust the seasoning, then sprinkle with some lemon juice and salt. Serve topped with a fried egg and a bit more lemon juice, with the asparagus salad on the side.

Tips:

  • Choose fresh, firm root vegetables for the best flavor and texture.
  • Cut the vegetables into uniform pieces so they cook evenly.
  • Don't overcrowd the pan when cooking the vegetables. They should be in a single layer so they can brown properly.
  • Season the vegetables generously with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika, to taste.
  • Cook the vegetables until they are tender but still have a little bit of a bite to them. Overcooked vegetables will be mushy and bland.
  • Serve the hash hot with your favorite toppings, such as eggs, cheese, or salsa.

Conclusion:

Red flannel hash is a hearty and flavorful dish that is perfect for a weekend breakfast or brunch. It is also a great way to use up leftover root vegetables. With a few simple ingredients and a little bit of time, you can easily make this delicious dish at home.

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