Equipment
Ingredients
Base Vegetables and Meat
- 400 g cooked corned beef, diced into 1.5 cm cubes
- 400 g yukon gold potatoes, peeled and diced into 1.5 cm cubes
- 300 g cooked beets, peeled and diced into 1.5 cm cubes
- 150 g yellow onion, chopped
Fats and Seasonings
- 30 g unsalted butter
- 15 ml vegetable oil
- 30 ml beef broth
- 3 g kosher salt
- 2 g black pepper, freshly ground
- 10 g fresh parsley, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 479 kcal
- Protein
- 23 g
- Carbohydrates
- 33 g
- Fat
- 29 g
- Fiber
- 6 g
- Sugar
- 9 g
- Sodium
- 1372 mg
- Saturated Fat
- 11 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 114 mg
- Potassium
- 1098 mg
- Calcium
- 50 mg
- Iron
- 3.5 mg
- Magnesium
- 79 mg
- Phosphorus
- 263 mg
- Zinc
- 5.0 mg
- Vitamin A
- 63 mcg
- Vitamin C
- 30 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.4 mg
- Vitamin K
- 44 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 1.6 mcg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.22 mg
- Niacin
- 3.4 mg
- Folate
- 77 mcg
- Water
- 169 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Dice the cooked corned beef, potatoes, cooked beets, and onion into uniform 1.5 centimeter cubes to ensure even cooking and a cohesive texture.
Preheat a large cast iron skillet over medium-high heat. Add the vegetable oil and unsalted butter, allowing the butter to melt and foam.
Add the chopped yellow onion to the hot fat and saute until softened and slightly translucent.
Add the diced potatoes to the skillet, tossing to coat them in the fats. Saute, stirring occasionally, until they begin to soften and develop a light golden color.
Mix in the diced corned beef, cooked beets, kosher salt, and black pepper, stirring gently to distribute all ingredients evenly throughout the skillet.
Press the hash mixture firmly into an even layer using a flat metal spatula. Let it sear completely undisturbed to build a deep, crispy crust on the bottom.
Pour the beef broth evenly over the mixture to help release the crust. Using your spatula, scrape the bottom of the pan to flip the hash in large sections. Press down firmly again and sear the second side.
Remove the skillet from the heat. Garnish the hot hash with freshly chopped parsley and serve immediately.
Chef's Notes
- Chilling your cooked potatoes, beets, and corned beef overnight in the refrigerator helps draw out excess moisture. This is the secret to achieving a superior crust when pan-frying.
- A well-seasoned cast iron skillet is essential for a good hash. It retains heat beautifully and provides a naturally non-stick surface that allows the crust to develop without tearing.
- Resist the urge to constantly stir the hash. Searing it undisturbed in an even, pressed layer is what creates the coveted crispy texture.
- For a classic diner presentation, use the back of a spoon to create small wells in the hash during the final five minutes of cooking, and crack raw eggs directly into them to fry.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will meld and improve overnight.
Freezer: 2 months — Freeze in a sealed container or heavy-duty freezer bag. Texture of potatoes may soften slightly upon thawing.
Reheating: Reheat in a skillet over medium heat with a small amount of oil to restore the crispy crust, or bake at 200C/400F for 10 minutes.
Troubleshooting
Hash turns into mush instead of crisping
Cause: Ingredients retained too much moisture or the skillet was overcrowded, causing the hash to steam.
Fix: Spread the hash onto a rimmed baking sheet and roast in a 200C/400F oven for 10-15 minutes to dry it out and crisp the edges.
Prevention: Use leftover, chilled potatoes and beets, and ensure your skillet is wide enough to cook the hash in a relatively thin layer.
Bottom crust burns before the potatoes are fully cooked
Cause: The heat was too high or the potato cubes were cut too large.
Fix: Lower the heat immediately, add a splash of broth or water, and cover briefly with a lid to steam the potatoes until tender.
Prevention: Cut vegetables into uniform, small pieces and monitor the stovetop heat carefully.
Cultural Context
Known affectionately as Red Flannel Hash, this dish originated in New England as a pragmatic and delicious way to repurpose leftovers from a traditional boiled dinner. The inclusion of beets transforms the standard meat and potato mixture, lending an earthy sweetness and a vivid crimson hue that resembles the warm winter flannel shirts worn by local loggers.
