Red Flannel Hash


Red Flannel Hash

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March 29, 2017

Red Flannel Hash


1 bunch beets, greens removed

4 carrots

1 kohlrabi, peeled and sliced into logs

2 T butter

1 medium onion, halved and sliced thin

2 garlic cloves, chopped fine

leftover shredded beef or pork, or 2 eggs salt and pepper


1Cover the beets with water in a small pot. Bring to a boil and simmer until just tender through. Drain and cool before peeling and dicing the beets.

2 Meanwhile, do the same with the carrots and kohlrabi until they are just tender.

3 Heat the butter in a large skillet.

4 Sprinkle the onion, garlic, beets, carrot and kohlrabi into the pan. Don’t stir, but let the veggies slowly brown until they have a nice caramelized crust on the bottom.

5 Clear two spaces in the bottom of the pan for the eggs or meat. Crack the eggs into the holes and cook until set (or until the meat is reheated).

6 Season with plenty of salt and pepper.