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Red Flannel Hash

Red flannel hash is a dish that originated in New England, and it was made spacifically to use leftovers. The leftovers that it originally used were those of a Corned Beef and Cabbage or New England Boiled Dinner. But it came to be used to make a great hash out of other large meals too including leftover turkey. The red flannel part of the recipe comes from the color of the beets.

Turkey finds itself substituting for corned beef in a number of recipes including the Ruben which changes its name to the Rachael when turkey becomes the corn beef substitute. But in Red Falnnel Hash the name stays the same or the preface Turkey can be included.

red flannel hash


Here is a simple but delicious recipe for Turkey Red Flannel Hash.

Turkey Red Flannel Hash (serves 4)
4 Tablespoons Butter
Make all of the cubes about  ½ inch so they cook at the same rate
1 Cup onion cubed
2 Cups cooked turkey cubed
1 ½ Cups cooked beets cubed
1 ½ Cups cooked potatoes cubed
Salt and pepper to taste

In a cast iron skillet over medium high heat add onion to heated butter. Cook until translucent.

Add turkey, beets, and potato and stir to combine. Stop stirring –  press the mixture down in the skillet and cook until browned on one side (about 2 ½ to 3 minutes).

Stir/flip pieces over to brown other side (about 3 minutes more.) Don’t let the hash burn just cook until it browns and crisps.

Top with 1 teaspoon Worcestershire sauce.  Remove from pan and ¼ cup parsley and salt and pepper to taste. Cut into 4 portions and top each with one or two fried eggs.

Other ingredients? You can add other leftovers to the hash too. The New England Boiled Dinner which inspired this hash recipe traditionally contained parsnips, carrots, turnips, and cabbage so none of those would be out of place.

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