Red Flannel Hash Recipe -
  • READY IN 40 mins

Red Flannel Hash

Recipe by  

"This recipe has been passed down from my great-grandmother to my Nana to my Mom and now to me. Boiled beets and potatoes are grated and fried in butter for a classic New England treat. Very simple to make and very much a comfort food in our house!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Place potatoes in a large pot with enough water to cover them. Bring to a boil, and cook until tender, 15 to 20 minutes. Drain, and cool.
  2. Run potatoes and beets through a ricer, or through a food processor with a grater attachment. Stir in salt and pepper.
  3. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the potato and beet mixture, and pat down evenly. Fry until heated through, and browned on the bottom. Serve with more butter and red wine vinegar to taste.
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Reviews More Reviews

Most Helpful Positive Review
Jan 19, 2005

My Grampa used to make this, adding finely shredded leftover roast beef to the hash to make a colorful, delicious meal. Quick, easy, and delicious!

Most Helpful Critical Review
Apr 09, 2007

This particular Red Flannel Hash recipe was in my opinion, tasty but incomplete. The first time I ever had traditional New England Red Flannel Hash or "Velvet Hash" as some called it, was prepared by my husband's paternal grandmother. Both she and her mother pepared this unique and colorful recipe with all the leftover vegetables and ham from the traditional New England Boiled Dinner. The potatoes, carrots, turnip, cabbage and ham along with beets and onions, were ground altogether through a meat grinder and fried with butter in a cast iron skillet. The condiment of choice was vinegar that was sprinkled on top for those that enjoyed that flavor. This recipe brings back many memories and the flavors are vivid reminders of living in the simple life in the country.

Nov 06, 2008

For such simple ingredients, this was very, very good. I used fresh beets, purple potatoes, and olive oil. The vinegar adds so much flavor without being overpowering. I'll definitely make this again--next time, I'll sautee some onions and add them to the mix.

Nov 30, 2008

My husband didn't like beets until I tried this recipe. Now he requests it specifically. I added a beaten egg and 2 T. flour to make it hold together a bit better. If I have them, I'll add a turnip and some onion. It makes a great side for a meatloaf.

Feb 03, 2004

This is a great way to add some color to the dinner table. The combination of the beets, potatoes, and vinegar is excellent, and will certainly please even beet haters.

Aug 16, 2010

My husband's boss goes to Nantucket for the entire month of August, just as his vegetable garden is kicking into high we ended up with a boat load of potatoes and beets and I needed to find a quick way to use them. I was so happy when I came across this recipe. So my only change was to use fresh beets instead of canned. I loved the crust that it formed on the bottom from the butter, yum! Was a perfect compliment to the ham slices and baked beans I served it with. Next time I might add carrots and onions as another reviewer had mentioned as well as a couple tablespoons of milk to keep it moist as it is browning. Thank you TiredMom of Six for sharing this recipe.

Jan 27, 2011

My family has been making this for yrs. We add a lb. of hamburger and an onion chopped along with a little milk at the end to brown and add moisture

Sep 09, 2010

I canned beets yesterday and had a few leftover. This recipe was a good way to use them up. I added a little onion powder and omitted the vinegar. Husband and I agree....delicious! thank you for posting.


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  • Calories
  • 264 kcal
  • 13%
  • Carbohydrates
  • 48.8 g
  • 16%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 6.2 g
  • 9%
  • Fiber
  • 7.3 g
  • 29%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 339 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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