You are here: Seasoned Cooking » All Issues » January 2010 Issue » This Article » Page 1
January 2010 Issue
Flannel Hash
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites

Pepper Mill World

Hand made pepper/salt mills of heirloom North American Hardwoods or if you prefer, exotics. 100% satisfaction guaranteed. American made mechanisms ...

Jane Butel Southwestern Cooking School

The Jane Butel Southwestern Cooking School offers weekend and week long participation classes focusing on Southwestern cuisine. The school was rate...

Resource site for everything to do with sausage. Full of newsletters, articles, links and other resources - ALL FREE - in one easy to navigate sit...

Lowfat recipes, low cholesterol recipes, tips, and information for a healthy lifestyle are what is all about. Healthy living is...

The primary purpose of this site is the dissemination of information on exercise and nutrition. IFR offers a listing of fitness related sites as we...
I fell in love with flannel hash when I lived on the East Coast. You could find it in most diners and it was served hot, slightly crispy and covered in a couple fried eggs, cooked to order. I don't know if it is the hash or the it is that the hash reminds me of those diners, but I really have a soft spot for this dish. My husband, on the other hand, has an almost religious-like devotion to corned beef hash. He orders it often when we go out for breakfast, but is often disappointed. Not sure why, but corned beef hash in the Midwest is a different beast than what we grew accustomed to out East.

Recently, after yet another disappointment at a restaurant, he asked me to make it from scratch at home. Of course, making corned beef hash means making corned beef earlier in the week, which I did. I like making mine in the crockpot because it's easy and turns out incredibly tender every time. In the end, the amount of effort that goes into making this dish is well worth it for the smile it brings to his face. Hopefully, it will do the same for your loved ones.

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!


Flannel Hash

  • 1 T. olive oil
  • 2 large russet potatoes -- shredded
  • 1 medium onion -- chopped
  • 1 medium red pepper -- cored and chopped
  • 1 medium green pepper -- cored and chopped
  • 1/4 tsp. smoked paprika -- you can substitute sweet paprika, if desired
  • 1/4 tsp. powdered garlic
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground pepper
  • 1 c. coarsely chopped corned beef
  • 2 T. butter -- sliced into small pieces
Heat the oil in a large skillet over medium heat. When evenly heated, add the potatoes, onion, red and green peppers. Fry, flipping often, for 5 minutes. Add the seasonings and fry an additional 5 minutes. Add the corned beef and mix into the potato mixture. Arrange the butter over the top of the hash. Flip in large sections and fry an additional 2 minutes. Serve hot with eggs, if desired.
  • Yields: 4 servings
  • Preparation Time: 30 minutes

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.