Red flannel beet and potato hash
Savor the rustic flavors of Red Flannel Beet and Potato Hash, a hearty and colorful dish that combines tender potatoes, earthy beets, and a touch of butter, seasoned with salt, pepper, and a hint of vinegar. Perfect for breakfast or brunch!
- 02 Jun 2025
- Cook time 20 min
- Prep time 20 min
- 4 Servings
- 6 Ingredients
Red flannel beet and potato hash is a colorful, hearty dish that combines tender potatoes and sweet beets with a touch of butter and vinegar for a tangy, savory flavor. Perfect for breakfast or brunch, this recipe adds a vibrant twist to the classic potato hash, making it a delightful and nutritious meal.
Ingredients:
Instructions:
- Wash, peel, and dice the potatoes into roughly 1/2-inch cubes.
- Place the diced potatoes in a large pot and cover them with water.
- Bring the water to a boil over high heat.
- Once boiling, reduce the heat to medium and cook the potatoes until they are tender but still hold their shape, about 10-12 minutes.
- Drain and set aside.
- If your beets are not already cooked, wash them and boil them in a separate pot for about 30-40 minutes or until tender.
- Once cooked, let them cool, peel them, and dice into similar size cubes as the potatoes.
- In a large skillet, melt the butter over medium-high heat.
- Add the cooked potatoes and diced beets to the skillet.
- Season with a dash of salt and black pepper.
- Cook, stirring occasionally, until the vegetables start to brown and form a crispy crust, about 10-15 minutes.
- Pour the vinegar over the hash and stir well to combine.
- Continue cooking for an additional 2-3 minutes, allowing the vinegar to deglaze the pan and enhance the flavors.
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve hot as a hearty side dish or breakfast hash.
Tips:
- Boil the potatoes and beets until tender before dicing them for a smoother texture and quicker cooking time in the pan.
- Use fresh beets and potatoes for the best flavor and nutritional value.
- Consider adding onions, garlic, or herbs like thyme or rosemary for extra flavor.
- Cook the hash in a cast-iron skillet for an evenly browned, crispy texture.
- Add a poached egg on top to make it a complete meal.
With its rich color and robust flavor, red flannel beet and potato hash makes for an impressive and satisfying dish. By following these tips and paying attention to the details, you'll be able to create a delicious hash that brings out the best in both beets and potatoes. Enjoy it on its own or pair it with other breakfast favorites for a well-rounded meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 250kcal | 12% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 44g | 13% |
| Fiber 6g | 17% |
| Sugar 6g | 6% |
| Fat | |
| Fat 6g | 7% |
| Saturated 3.31g | 11% |
| Cholesterol 16mg | - |
| Vitamins | |
| Vitamin A 54ug | 6% |
| Choline 30mg | 6% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.10mg | 7% |
| Vitamin B3 2.48mg | 16% |
| Vitamin B6 0.68mg | 40% |
| Vitamin B9 110ug | 27% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 45mg | 50% |
| Vitamin E 0.05mg | 0% |
| Vitamin K 4.92ug | 4% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.29mg | 32% |
| Iron, Fe 2.30mg | 21% |
| Magnesium, Mg 63mg | 16% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 1140mg | 33% |
| Selenium, Se 1.34ug | 2% |
| Sodium, Na 110mg | 7% |
| Zinc, Zn 0.89mg | 8% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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