New Hampshire Diner Red Flannel Hash
A crisp-edged skillet hash of corned beef, potatoes, and beets that turns a rosy red as it cooks, a diner-counter breakfast staple topped with a fried egg.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Cast iron skillet
- •Spatula
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 22
- carbs
- 26
- protein
- 20
- calories
- 380
Instructions
- 1
Heat the butter in a cast-iron skillet over medium heat.
- 2
Add the onion. Cook until it softens, about 3 minutes.
- 3
Stir in the corned beef, potatoes, and beets until well mixed.
- 4
Pour in the cream if using it. Season with salt and pepper.
- 5
Press the mixture down firmly into an even, flat layer.
- 6
Cook without moving it for 8-10 minutes until a deep crust forms on the bottom.
- 7
Flip the hash in sections. Cook for another 6-8 minutes until the other side is crisp.
- 8
Fry the eggs in a separate pan. Place one egg on top of each serving.
Chef's tips
Press the hash down firmly with a spatula. Do not stir it often so a rich, crispy crust can form on the bottom.
Storage
Refrigerate up to 3 days in an airtight container.
Reheating
Reheat in a hot skillet with a little oil to recrisp the edges.
Common mistakes to avoid
- •Stirring the hash too often, which stops a crispy crust from forming.
- •Using wet beets without draining them, which makes the hash soggy.
Serving suggestions
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