Red Flannel Hash (Homemade Corned Beef Hash)

Red flannel hash is a New England classic that turns leftover corned beef and beets into a hearty, colorful breakfast or dinner. The beets are what make it “red flannel," staining the potatoes and meat a deep pink-red and adding an earthy sweetness that balances the salty corned beef.

This microwave-friendly version gets the potatoes tender fast, softens the onions in bacon drippings, then combines everything for a final heating. For the best results, finish it in a hot skillet on the stovetop instead of the final microwave step. That skillet time gives you the crispy, browned crust that makes hash worth eating.

Bacon drippings are the cooking fat here, and they’re not optional. That smoky pork flavor ties the whole dish together.

Kitchen Tips

• Dice the potatoes into even half-inch cubes so they cook uniformly in the microwave.
• If finishing in a skillet, press the hash flat and don’t stir for several minutes. You want a golden, crispy crust to form on the bottom before flipping.
• Drain the canned beets well. Excess beet liquid makes the hash watery instead of chunky.
• Top each serving with a fried or poached egg. The runny yolk becomes the sauce.

Variations

• Use leftover home-cooked corned beef from St. Patrick’s Day for a more tender, flavorful hash.
• Add diced turnips alongside the potatoes for another traditional root vegetable layer.
• Stir in a splash of Worcestershire sauce before the final heating for extra savory depth.