Red Flannel Hash is best made with leftovers from New England Boiled Dinner ^[1]. The quantities are flexible and can be adjusted based on the amounts leftover. We revamped this recipe in August 2011 ^[2].

^[3]

Servings: 6

Fresh
3 medium beets
1 head cabbage
2 large carrots
1 large turnip
3 boiling potatoes
1/2 lb. Corned Beef ^[4]
3 Tbsp. butter, divided

Pantry
2 tsp. olive oil
1 tsp. salt

Prepare beets
Preheat the oven to 400-degrees F. Wash beets and place together on a large sheet of aluminum foil. Pour olive oil over beets. Wrap foil around beets to close. Roast beets for one hour or until done. While beets roast, prepare the remaining vegetables. To test the beets for doneness, remove from oven, open foil package, and pierce beet with a fork. The fork should enter the beet easily and the skin should break away. Once beets are sufficiently roasted, remove package from oven and let cool slightly until beets can be handled. Rub the beet skin away from the vegetable, skin should come off easily. A vegetable peeler can also be used to clean the beets. Slice beets in half and wrap in foil to keep warm.

Prepare vegetables
Peel and slice the turnips, approximately 3/4-inch thick, and put aside. Peel the carrots, slice in half lengthwise, and cut into 3-inch lengths and put aside. Wash the cabbage and remove any browned outer leaves. Cut cabbage into quarters and set aside.

Prepare potatoes and cook vegetables
Peel the potatoes and cut in half horizontally. In a large stock pot, bring several quarters of water to boil and add salt. The pot should be large enough to accommodate all of the prepared vegetables (except the beets) and enough water to cover. Add the turnips and carrots and boil for several minutes. Add the potatoes and cabbage and continue to boil until all vegetables are soft. If making Corned Beef ^[4] simultaneously, ladle 1 to 2 cups of boiling water from the beef pot into the vegetable pot to provide additional flavor. Add water back to the beef as needed to keep covered.

Cook hash
Using a fork, mash boiled vegetables and roasted beets together in a large bowl. Add sliced Corned Beef ^[4] and mix together to make the hash. Form six patties out of the hash mixture. Heat 1 Tbsp. in  a large skillet over medium heat. Add two hash patties to the skillet, flatten with a spatula, and cook for four minutes until underside is browned. Flip hash patties and cook for an additional four minutes. Remove from skillet and keep warm. Repeat with the remaining four patties.

Poach egg
While the patties are cooking, poach six eggs.

Serve
Transfer poached eggs to the top of each hash pattie and serve warm.