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Red Flannel Hash

Red Flannel Hash {Sunday Brunch}

Libby with Lemony Thyme
Course Breakfast
Servings 4

Ingredients
  

  • 4 Tbl. butter
  • 1 cup onion diced
  • 1 garlic clove minced
  • 1 tsp. lemony thyme minced
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 1/2 cups cooked corned beef cubed
  • 1 1/2 cups cooked potatoes cubed
  • 1 1/2 cups cooked beets cubed
  • additional butter if needed
  • 4 eggs for poaching

Instructions
 

  • Melt butter in large cast iron skillet over medium heat.
  • Add onion and saute until tender.
  • Add garlic, thyme, salt & pepper and saute and additional minute.
  • Add cubed corned beef, potatoes, and beets.
  • Press down with spatula and continue cooking over medium heat until bottom becomes crispy brown, 7-10 minutes.
  • Flip entire mixture, adding additional butter if sticking to the pan, press down with spatula.
  • Continue cooking an additional 5-7 minutes until crispy brown.
  • Serve topped with poached eggs.