red flannel hash
Photo Credit: Jennifer Olson

Red-Flannel Hash

A healthier approach to traditional corned beef hash, this recipe uses root veggies for a hearty breakfast.

By Chef Jorge de la Torre, Sarah Moon and Vincent Armada

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How this works

red flannel hash

Red-Flannel Hash

Course: Breakfast
Keyword: root vegetables
Servings: 4 servings
Calories: 483kcal
Author: Chef Jorge de la Torre, Sarah Moon and Vincent Armada


  • 4 tablespoons olive oil
  • 1 cup onion chopped
  • 2 cups corned beef cooked, chopped
  • cups beets cooked, chopped
  • cups potatoes cooked, chopped
  • ½ cup fresh parsley chopped
  • freshly ground black pepper and salt to taste


  • Heat oil in a medium pan over medium-high heat. Add onion, and cook until translucent.
  • Add corned beef, beets and potatoes. Stir to combine; then spread out evenly in pan. Reduce heat to medium. Press down with a metal spatula to help brown the mixture.
  • Let cook until nicely browned on one side. Then use a metal spatula to lift up sections of the mixture, and turn over to brown other side.
  • Remove from heat. Stir in chopped parsley, and sprinkle on black pepper and salt to taste.
  • Serve plain as a side, or with fried or poached eggs.


Live Naturally is excited to partner with Johnson & Wales University. Vincent Armada, Dean of Culinary Education Jorge de la Torre, and Deanna Fontaine (l to r) developed these recipes. Known as a recognized leader in culinary education, JWU is changing the way the world eats. For info, visit


Calories: 483kcal | Carbohydrates: 19g | Protein: 23g | Fat: 34g | Sodium: 1315mg | Fiber: 3g | Sugar: 5g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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