Red Flannel Hash with Cabot Cheddar

Name: Red Flannel Hash with Cabot Cheddar
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 2 tablespoons Cabot Salted Butter; 1-2 cups rough chopped or shredded cooked corned beef; 2-3 cups chopped assorted cooked vegetables; onions, potatoes, carrots, green cabbage; 1 cup cooked beets, chopped; 1-2 cups Cabot Seriously Sharp Cheddar Shredded Cheese; 4 - 8 eggs; Salt and pepper; Optional- apple cider vinegar, horseradish, chopped parsley

Servings

2 to 4

Prep Time

15 minutes

Cook Time

25 minutes

Red Flannel Hash is a dish that’s just about as New England as you can get! For upwards of a century, this recipe has warmed the bellies of many a farmer and family. Customarily eaten the day after serving a traditional New England Boiled Dinner, the hash is made by chopping the leftover corned beef, potatoes, carrots, turnips and cabbage, and frying it up in a cast iron pan with a big old knob of butter and then topping with soft cooked egg. The “red flannel” part happens with the addition of cooked beets and, in typical Cabot fashion, we’re going to finish it off by topping it all with a big handful of Cabot Seriously Sharp Cheddar cheese! Devour this corned beef hash recipe and feel free to share it on Facebook, Pinterest, Instagram, and Twitter.

To make 2-4 servings of this corned beef and root vegetable hash, heat an 8-10” cast iron pan to medium-high and melt the Cabot Salted Butter.

Combine chopped corned beef and vegetables in a large bowl, mixing to distribute evenly. Add the mixture to the pan and let sit undisturbed for 5 minutes, allowing a nice crust to form.

Carefully turn the hash over and, when you notice a crust forming, and the hash is heated through, sprinkle a handful of Cabot Seriously Sharp Cheddar cheese on top. Turn off the heat and place a lid over the top to melt the cheese and keep the hash warm.

Heat another pan for the eggs (if poached eggs are desired, bring water to a simmer instead). Add butter to melt and then fry your egg(s) however you prefer them (i.e. sunny, over or poached).

Once eggs are done, you can serve this dish one of two ways: 1) Keep the hash in the cast iron pan and top with eggs, serving from the pan or 2) Plate the hash and then top with eggs.

Serve with a side of apple cider vinegar, horseradish or more cheese!

For another warming meal with root vegetables, try this Dark Beer Braised Short Rib Stew with Winter Root Vegetables next! As a cooperative of farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this corned beef hash recipe after you’ve tried it by rating and reviewing it.

Ingredients

2 tablespoons Cabot Salted Butter
1-2 cups rough chopped or shredded cooked corned beef
2-3 cups chopped assorted cooked vegetables; onions, potatoes, carrots, green cabbage
1 cup cooked beets, chopped
1-2 cups Cabot Seriously Sharp Cheddar Shredded Cheese
4 - 8 eggs
Salt and pepper
Optional- apple cider vinegar, horseradish, chopped parsley

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Directions

HEAT an 8-10” cast iron pan to medium-high and melt the butter. Combine chopped corned beef and vegetables in a large bowl, mixing to distribute evenly. Add the meat and vegetables to the pan and let them sit undisturbed for 5 minutes allowing a nice crust to form. Turn the hash over carefully. When you notice a nice crust forming and hash is heated through, sprinkle a handful of shredded Cabot Cheddar on top, turn off the heat and place a lid over the top to melt the cheese and keep the hash warm.
HEAT another pan for the eggs (or bring water to a simmer for poaching if desired). Add butter to melt and fry your egg(s) way you like them, sunny, over (or poached). Top the hash with the eggs in the pan and serve from there or plate the hash and top with eggs. Serve with a side of apple cider vinegar, horseradish, and more cheese!