Red Flannel Hash Recipe (Acadia National Park)
Red flannel hash recipe inspired by: Acadia National Park, Maine
Inspired by Acadia National Park, the only national park in New England, this red flannel hash recipe is a healthier version of the original recipe, which was first published in Yankee Magazine’s 1972 Favorite New England Recipes.
A traditional breakfast recipe from New England, this is essentially a potato hash where half of the potatoes are replaced by beets.
The result is a concoction with colors that resemble those of a red flannel plaid shirt or cloth.
This is a fantastic way to use any leftover cooked vegetables—potatoes and beets—from last night’s dinner.
Add some onions and parsley, crack a couple of eggs into the mix, and you’ve got a delicious, hearty and healthy breakfast.
Red Flannel Hash
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 2
- Calories per serving: 284
A super-easy one-pot dish, this vegetarian red flannel hash recipe—the traditional recipe also includes cooked corned beef—is also a great camping breakfast.
Cook it in a cast-iron skillet over a campfire, the perfect start to a day of national park exploration.
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Necessary Kitchen Tools
Acadia Red Flannel Hash Recipe
Inspired by Acadia National Park, this vegetarian red flannel hash is a healthier version of a traditional New England breakfast of cooked potatoes, beets and eggs.
Ingredients
- 1 1/2 cup cooked beets, diced
- 1 1/2 cup cooked potatoes, diced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1/3 cup Italian parsley, chopped
- 1 tsp Worcestershire sauce
- 2 eggs
- 1 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter
- Salt and pepper
Instructions
- Heat a large skillet over medium heat. Add olive oil and butter.
- When butter is melted, add onion and garlic, sautéing until softened and fragrant, about 5 minutes.
- Add beets and potatoes, spreading them evenly in the skillet. Use a wooden spoon to press down on the ingredients, helping them brown.
- After a few minutes, stir in all the Worcestershire sauce, season with salt and pepper, press down again and let brown.
- Keep stirring, pressing down and waiting a few minutes until the hash is browned and crispy, about 15 minutes total.
- Stir in the parsley.
- Make two holes in the hash mixture and crack an egg in each hole. Season the eggs and fry them until the egg whites have set and yolk is still runny (sunny-side-up style).
- Serve right away and enjoy!
Notes
Note: This is a vegetarian red flannel hash, but the original recipe calls for cooked corned beef as well. If you'd like to use corned beef, stir in 1.5 cups with the beets and potatoes in step 2.
Nutrition Information
Yield
2Amount Per Serving Calories 284Total Fat 17.2gSaturated Fat 6.4gCholesterol 179mgSodium 420mgCarbohydrates 25.7gFiber 4gSugar 8.9gProtein 8.7g
A general nutrition calculator was used to determine the nutritional information of this recipe, which is meant solely as an indication of the dish's nutritional values. Depending on specific ingredients, quantities used and/or serving size, the ultimate dish you end up making may have different nutritional aspects. Please consider the information provided here only as guidance and not as an absolute fact.
If You Decide to Make This Acadia National Park-Inspired Red Flannel Hash Recipe at Home, Feel Free to Tell Everyone About It Below! Happy Cooking!
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