Rise 'n Shine

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

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