Red Flannel FTW

One of the things I like best about living in the San Francisco Bay Area, is the weather.  Yes, I'm a weather wimp, and proud of it. It's never too hot or too cold here and I've developed a real appreciation for cool foggy mornings.  I have a fabulous view from my back deck, but what really gets me excited is to walk downstairs, look out the window and see nothing but white beyond the deck railing. I guess, if it were going to stay that way all day, I might be less excited, but I know   what's going to happen is the fog will gradually burn off and I'll get to watch as the view is revealed, magically, layer by layer.

Cool mornings require a hot breakfast, however, and one of my favorite dishes--because it's as pretty as it is delicious--is Red Flannel Hash, which really does look like lovely, softly faded, red-plaid flannel. Kinda like that picture over there. I first tasted this hash at Rick & Ann's in Berkeley, where I had the vegetarian version, which is equally yummy. 

And, yes, I even have a flannel shirt excerpt for you this week. You can find that: HERE



  • 2 cups red-skinned potatoes cut into 1/2-inch pieces
  • 1 cup sweet potatoes also cut into 1/2-inch pieces
  • 1 cup peeled beets also cut into 1/2-inch pieces
  • 8 slices of bacon
  • 1/2 cup red onion, chopped fine
  • 1/4 fresh parsley, minced
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  1. Steam potatoes and sweet potatoes until tender, about 13 minutes. Transfer to bowl.
  2. In a separate pot, steam beets until tender, about 10 minutes. Transfer to bowl with potatoes. Or wrap beets in foil and roast in oven.  It's important not to combine the beets with the potatoes until cooked, because the variations in color make for a more attractive dish.
  3. While vegetables are steaming and/or roasting, cook bacon in large skillet until crisp. Cast iron is really best for this, but not essential. 
  4. Drain bacon on paper towel. Once cool, crumble into pieces and add to vegetables. For vegetarian version, omit this step. 
  5. Reserve 1 tablespoon drippings in skillet--or, for vegetarian version, heat one tablespoon olive oil in skillet over medium-high heat.
  6. Meanwhile, add onion, parsley, heavy cream, salt and pepper to vegetables and mix to combine.
  7. Transfer hash mixture to skillet and flatten with spatula. 
  8. Cook until hash is crispy and brown on the bottom, approx. four to five minutes. 
  9. Continue cooking for another five to ten minutes, stirring occasionally, so that crust is distributed throughout the hash and everything is heated to a uniform temperature.

Makes four servings. Red Flannel hash goes perfectly with poached eggs and may also be served with a dollop of sour cream. Take a big plate of this and an extra-large latte, then go and sit on the porch and watch the day unfold...

For other Tasty Tuesday treats, check out the following blogs:

Lentil & Sausage Soup by Moira Keith 

Men are from Mars Bars Squares by Nancy Lauzon 


Nancy Lauzon said...

This is reminiscent of my grandmother's corned beef hash, which I haven't had in years. Must put this recipe on the agenda. I envy your living in SF - I had the good fortune to visit Northern Cali twice, and loved the weather each time.

Selena Robins said...

Sounds like a tasty dish. Does the cowboy serve it up for us too? :)

Hoping to visit your area next spring.

PG Forte said...

Selena--It's a very good dish to start with but probably anything would taste better if served up by a cowboy with multiple wardrobe malfunctions. Also--ooh! When? Where?

Nancy--Mmm. I haven't had corned beef hash in years either. If I recall, this is a little sweeter because of the beets and sweet potatoes. And, yeah, I love the weather here.

Moira said...

Well I love a good hash recipe... and yet the mention of corned beef hash has be craving a little something.

Not a huge fan of beets or bacon (I know it's sacrilegious). However,I think I would have to try this recipe as is.