Thursday, September 30, 2010

Red Flannel Hash

If a dish has an unusual name, there's usually a story behind that name.  My grandmother always said that red flannel hash got it's name when a wife was so mad at her husband she cut up his red flannel underwear and tossed it in the hash.  Another story is that, during the Revolutionary War,  Ethan Allen and the Green Mountain Boys got so hungry that they chopped up their red flannels and added them to the hash.  Due to the severity of Vermont's winters, this seems unlikely.

I made red flannel hash because there was leftover pork tenderloin and beets.  Since some of you have indicated a dislike for beets, you may omit them.  I supposed then you would then have dingy flannel hash!!

(all amounts are approximate)

2 cups roasted pork tenderloin
(or pork loin or roast beef)
1 cup cooked beets, diced
1 cup cooked potatoes, diced
1 medium onion, diced
2 fat cloves of garlic, minced
1/4 cup heavy cream, half and half or whole milk
salt and pepper to taste
scattering of parsley

In a heavy skillet, over medium heat, saute the onions in vegetable oil until opaque.  Add the potatoes.  When the vegetables start browning, add the beets and the garlic.  Lastly add the pork tenderloin and heat through.  Turn up the heat to medium high and pour in the cream.  This will form a nicely browned crust on the bottom of the hash.  It takes a minute or two to brown and should be closely watched--just turn over a small portion and check.  You may omit the cream altogether if you like.  Scatter the parsley over and serve.



  1. So pleased to read this post! I have never seen a recipe for Red Flannel Hash...wonder which, if any, of the stories about the name are true?
    I DO like beets (your comment about dingy flannel hash made me laugh) so this recipe looks delish.

    BTW: I like your blogging assistant in the previous post! Interested, if not helpful!

  2. I've never heard of Red Flannel Hash but it just sounds yummy! I'm a beet lover so they would add color and flavor.

  3. Yum. I liked your previous post as well. I'd love to know which lenses you got for the rebel? I am still playing with the settings.

    Have a great day.


  4. its pretty to look at and so easy even i the non cooking follower could do this one and since I love beets i could have a pretty red flannel not dingy

  5. The beets sound much better than flannel underwear! What a wonderful and tasty fall dish. I might even add a poached egg and a slice or two of toast.

  6. Love beets.. and this looks scrumptious!

    Hi Bonnie,
    Lakeridge is now almost in the center of town. So much has changed since I came here 37 years ago. I remember how far out Lakeridge was. Did you know that almost every tree in town has been planted by someone? Hardly any self planting here.

    I came here in 1973 because I thought I'd just visit friends for the 6 months that were required to keep my US citizenship. I was raised in Europe. I then started Tech, met my husband and that is the rest of the story.

    Our home is on 19th street, do you remember that really busy street on the south side of Tech with the older homes? Well ours isn't one of the fancy ones by any means and we didn't chose it because of the address, I saw the house and it was a bit nondescript, we walked in and I noticed all the windows and through the windows the 50 year old trees. After that I didn't care if the walls were falling down. LOL.

    We owned a bowling center for years (Oakwood Lanes) and then sold it, I taught at Frenship Highschool (French and German), went to work for Bernina of America as a sales and product specialist/educator and then retired from that and am now working for a software company that produces accounting software that cities use to manage themselves.

  7. Laughing at dingy flannel hash!

    I'd never heard any of the backstory behind this dish--I enjoyed reading it.

  8. Hi Bonnie, I enjoy corned beef hash and even made a great chicken hash once but this is the first time I've heard of putting milk or cream in the recipe! Hmmm. Oh, btw, I love beets!

  9. Sounds yummy..the stories are great, too. Carla

  10. I don't about the original red flannel hash, sounds not so nice.

    I do love beets and I think they add an essential earthiness to the dish. I would take it as is for sure.

    Thank you for joining in on the conversation yesterday. And for your continued support. It is much appreciated.

    Hope Oliver is doing well.

  11. I love beets so I would not be omitting them in my red flannel hash. The name alone would encourage me to make this.

  12. I love the stories!! How funny. My hash would be very dingy, we both dislike beets, but LOVE hash!!

  13. Ha---guess it would be hard to have a RED hash without the BEETS.. I love beets --so that hash would be YUMMY in my TUMMY.


  14. I love the story behind this recipe. Any recipe improves a hundred times if I can tell a good tale as I serve it to my friends and family. I have grown to love beets so this hash sounds great...such a lovely red hue!

  15. Oh my gosh that sounds so good!

  16. I admit I might omit the beets; but it does look pretty!

  17. Thank you so much for sharing this recipe; I've heard of it and I really am tempted to try this.

  18. I've never eaten red flannel hash. What a great story it has, whichever version is true. Dingy hash - that's funny.

    Dishes with stories are fun to serve for guests. I've found they always enjoy the story and it's a great conversation starter.

  19. Haha I love hearing the backstories behind the crazy food names out there. This sounds delicious and like such a great way to use what you've got!

  20. Hubby loves hash but without the beets. Wish I could sneak them in! :)


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