Red Flannel Hash

A previous week's share included red Norland potatoes and beets, which instantly inspired me to make red flannel hash. My first experience with this brunch item was at a lovely place called Rick & Ann's in Berkeley, California. My version included scallions, instead of the usual chopped parsley, since scallions were part of the week's share. Orange-fleshed sweet potatoes are also a tasty addition.


1 lb small red potatoes
2 small beets (with at least 1 inch of stems attached, and long taproot attached)
1/4 c chopped onion
1/4 c chopped scallions and/or parsley
4 slices bacon
1/4 c half and half
salt and pepper


Cut potatoes into quarters, and boil them in salted water until they are tender and cooked through, but not falling apart. It usually takes about 20 minutes or so, but always take a test bite.

In a separate pot, simmer beets in water with a splash of white vinegar added, until tender. It should take about 30 minutes. The vinegar helps the beets retain their bright red color. Though this makes them highly dangerous around white clothing, it keeps 'em pretty. Dunk the cooked beets in a bowl of ice water. I've read that the skins should slip off easily, but this hasn't been my experience (what am I doing wrong?). Alternatively, you could wrap the beets in foil and roast them in a 400-degree oven (or toaster oven) for 1 to 1 1/2 hours. Peel and chop the beets into 1/2-inch pieces.

Combine potatoes, beets, chopped onion, scallions and/or parsley, and half and half in a bowl. Smash them up a little. Season with salt and pepper.

Fry bacon in a large pan over medium-low heat, turning often, until it's all crispy. Remove and let it drain on some paper towels. I know it looks horrifying, but leave at least half of the bacon fat in the pan. It makes food awfully tasty. Chop up the bacon and add it to the hash mixture.

Add hash mixture to pan, and press down. Fry until edges of potatoes are crispy. Serve with fried or poached eggs on top.