Red Flannel Hash
I had my first red flannel hash a few weeks ago at one of Nashville’s best brunch places, the Old School, and you better believe the next weekend I dicing beets and sweets and making my own.
The colors of red flannel hash brighten the morning and heighten the senses. The flavors of earthy beets, sweet potatoes, and bacon marry together well as a tasty setting for oven fried eggs.
Where did Red Flannel Hash come from?
I thought red flannel hash was a southern thing, but learned it’s actually a dish born 70 years ago in Vermont, originally part of a church fundraising supper. It was made with corned beef, which you could still do, but we in the south just love our bacon! Some say it must be served with eggs; others say this is a supper dish and to be served with beans.
We like it for Saturday brunch, when my mom comes for breakfast and wants her biscuits and well-cooked eggs. I have just enough time for fuss and get festive.
Oven Fried Eggs are Perfect for Red Flannel Hash
There are a number of ways to make this hash. Aside from choosing corned beef or bacon, you can mix up your ratio of beets to sweets, substitute white potatoes for sweets, or even purple potatoes which I added the second time I made red flannel hash.
Shallots add the best flavor boost, but red onion will work also. Once the hash is made, add your eggs and stick it in the oven for about seven minutes until the eggs are oven baked, or bake the eggs separately using this recipe.
A few years ago I discovered sunny side up eggs can be made in the oven.
You can also oven bake your bacon, the same time you roast the vegetables.
The nice thing about red flannel hash is making it your own! The first time I made it I did oven fried the eggs separately and made my famous southern fluffy biscuits.
You can get everything ready a day in advance by prepping your veggies!
- 2 red beets (can be mixed in color)
- 1 small sweet potato
- 4 purple splendor potatoes (optional)
- 1 to 2 teaspoons olive oil
- 2 shallots
- 2 tablespoons butter
- 2 tablespoons chopped parsley
- 2 cups arugula
- 4 large eggs
- Peel beets,dice, bake for 20 minutes or until softened.
- Peel sweet potatoes, dice, bake for 20 minutes.
- Keep beets in separate pile on baking sheet.
- Drizzle oil on vegetables.
- Roast at 400 degrees for about twenty minutes.
- Bake bacon in oven for twenty minutes. (recipe here)
- Dice purple potatoes, (no peeling)
- Dice shallots or onions. Cook in butter until softened.
- Add all vegetables, onion, parsley and arugula to cast iron pan or baking sheet.
- Add eggs.
- Bake for 7 to 10 minutes until eggs are cooked.