flannel hash

red flannel hash


red beets


red flannel hash

Breakfast for dinner anyone? That’s how we’re rolling tonight. Sometimes it’s just plain fun to mix it up! I got these beets at the farmers market on Sunday with great plans for making a smoothie with them and just didn’t get that accomplished. Next week ;)

One of my favorite breakfast/brunch items is red flannel hash. I had it for the first time years ago at a cafe in Oakland, I wish I could remember the name of that place…..Anyway, I loved the flavors and colors of it and enjoy making it from time to time. I made this all the time when I lived in Berlin, especially in the fall when greens were harder to come by. It’s one of my go-to healthy comfort meals.

I like to use little potatoes for this as they cook faster and are packed with flavor. You can sub any potato you like, even yams for a sweeter meal. I like to play with color here to make the dish really beautiful and unique. Lately I have been taking more time to photograph my produce and am just in awe of it. Thinking about everything that had to go into it before it made it’s way on my kitchen table. So awesome, right? It’s like how can you not be grateful for everything that had to come together to make that perfect beet…..

There are as many way to prepare this dish as there are cooks. I find roasting the beets and boiling the potatoes before putting them in the skillet makes for the tastiest meal. It’s a little more time consuming than other methods but it’s worth it. If you get little potatoes they cook quickly too so that makes it easier.

Feel free to add fresh herbs to this like thyme or rosemary. I went original style with the simplest ingredients possible. If you spend the money on high quality oil and salt and of course produce that’s really all you ever need. In my opinion ;)


Flannel Hash

serves 6


Ingredients //

  • 4 medium beets, stems removed, washed well
  • Olive oil
  • 2 c. small potatoes
  • 1 medium onion
  • 3 cloves garlic
  • Sea salt
  • Fresh ground pepper


Method //

  1. Preheat oven to 350 degrees.
  2. Wrap all of the beets together in a large piece of tin foil. Before sealing the foil, drizzle with olive oil.  Place wrapped beets on a cookie sheet and put in the oven.
  3. Roast for 40-50 minutes, until tender when pierced with a fork.
  4. While beets are in the oven, dice the onion and chop the garlic.
  5. Slice potatoes into large pieces. Put in a medium pot and cover with cold water. Bring water to a boil and cover.
  6. Boil potatoes for 8-10 minutes on medium heat until tender. Drain and set aside.
  7. When beets are cooked remove from oven. Let cool until you can handle them.
  8. Peel beets and rough chop so they are close to the same size as the potatoes.
  9. Place a medium-large cast iron skillet over medium heat. Add 3 Tbsp. olive oil and let warm up.
  10. Sauté onions and garlic for 2-3 minutes. Add the potatoes and sauté another 7-8 minutes.
  11. Stir in the beets and sauté for an additional 6 minutes.
  12. Adjust the seasonings and serve warm.
  13. Will keep for 3 days in an airtight container in the fridge.


There you have it! We’re having this for dinner with a side of greens and again for breakfast tomorrow. Have a wonderful weekend.



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