Red Flannel Hash


  • 1 lb. corned beef, pre-cooked, ground
  • 1/2 cup beets, cooked, peeled, diced
  • 1 Idaho® russet potato, peeled, boiled, mashed
  • 1 Idaho® russet potato, peeled, diced, blanched
  • 1 red pepper, no seeds, diced
  • 1 yellow pepper, no seeds, diced
  • salt and pepper, to taste
  • 1 teaspoon garlic, chopped
  • 6 quail eggs, cracked, cooked sunny side up
  • 2 tablespoons olive oil
  • 1 tablespoon chives, brunoise


  1. Combine the potato, 1/4 cup beets, and corned beef together. Season to taste. Use a ring mold, about 4 inches in diameter to form the disk. Press down with a spoon to compact the mixture. The hash should be firm enough to sauté.
  2. In a small non stick sauté pan, heat 1 tablespoon of olive oil, place the hash rounds in and gently cook. Turn over when slightly crisp. Finish in a 350°F oven until hot throughout.
  3. In another non stick sauté pan, heat 1 tablespoon oil, add the beets, onions, peppers, garlic, and potato. Season to taste. Cook until peppers are soft. Turn out mixture and wipe out pan.
  4. In the same pan, crack the quail eggs gently and cook them sunny side up. Season to taste.
  5. Put the red flannel hash in the center of the 10 inch plate use the potato and pepper mixture as a garnish above the plate. Place the quail egg on top of the hash. Sprinkle the chives over it.
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Yield: 6 Servings

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