Red Flannel Hash with Runny Eggs and Cider Vinegar

Why You’ll Love This Recipe

• Comforting and colorful: ruby beets, golden potatoes, and crispy corned beef under sunny, runny yolks.
• Balanced flavors: buttery crunch with a bright cider vinegar finish that keeps each bite lively.
• Leftover-friendly: a hearty, practical way to use cooked corned beef.
• One-pan crisping technique for a crave-worthy crust without fuss.

Grocery List

• Produce: Beets, Yukon Gold potatoes, yellow onion, parsley or chives, garlic (or garlic powder)
• Dairy: Unsalted butter, large eggs
• Pantry: Cooked corned beef (deli or leftover), olive oil, kosher salt, black pepper, dried thyme, apple cider vinegar

Full Ingredients

For the Roasted Beets

• 1 lb beets, peeled and cut into 1/2-inch dice
• 1 tbsp olive oil
• 1/4 tsp kosher salt

For the Potatoes and Onions

• 1 lb Yukon Gold potatoes, peeled and cut into 1/2-inch dice
• 1 large yellow onion, 1/2-inch dice (about 1 cup)
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1/2 tsp kosher salt (plus more to taste)

For the Hash and Seasoning

• 12 oz cooked corned beef, cut into 1/2-inch dice
• 1 tbsp unsalted butter
• 1/2 tsp kosher salt (adjust to taste; corned beef can be salty)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried thyme (or 1 tsp finely chopped fresh thyme)
• 1/4 tsp garlic powder (or 1 small garlic clove, minced)
• 1 tbsp apple cider vinegar, plus more for serving

For the Eggs and Finish

• 4 large eggs
• 1 tsp butter or a light drizzle of oil (for frying eggs)
• Chopped parsley or chives, for garnish
• Additional cider vinegar and black pepper, to finish

Step-by-Step Instructions

Step 1: Roast the beets

Heat the oven to 425°F. Toss the 1/2-inch diced beets with 1 tbsp olive oil and 1/4 tsp kosher salt on a rimmed baking sheet. Spread into an even layer and roast for 25–30 minutes, stirring once halfway, until the edges are lightly caramelized and the centers are tender. Set aside.

Step 2: Parboil and dry the potatoes

Place the diced potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, reduce to a simmer, and cook 6–8 minutes until a knife meets slight resistance. Drain, return to the hot pot, and let steam-dry 3–5 minutes. This step removes surface moisture so the potatoes crisp beautifully.

Step 3: Start the hash base

In a 12-inch cast-iron or heavy skillet over medium heat, add 1 tbsp olive oil and 2 tbsp butter. When foaming, add the onion and 1/2 tsp kosher salt. Cook, stirring, for 2 minutes until just translucent. Add the dried potatoes in an even layer. Press gently with a spatula and cook undisturbed 5–6 minutes until the underside is deeply golden. Flip in large sections and cook another 4–5 minutes to brown the second side.

Step 4: Fold in corned beef and roasted beets, then crisp

Add the remaining 1 tbsp butter, the diced corned beef, and the roasted beets. Season with 1/2 tsp black pepper, thyme, and garlic powder. Gently fold to combine, then press the mixture into an even layer. Cook undisturbed 3–4 minutes to develop a crust. Toss once more and cook 2 minutes longer. Splash in 1 tbsp apple cider vinegar and toss to coat. Taste and adjust salt, keeping in mind the saltiness of the corned beef.

Step 5: Cook runny-yolk eggs

In a nonstick skillet over medium-low heat, melt 1 tsp butter. Crack in the eggs, season lightly with salt and pepper, and cover. Cook 2–3 minutes for set whites and runny yolks. Alternatively, make 4 small wells in the hash, crack in the eggs, cover the pan, and cook 3–4 minutes, until whites are set and yolks are still soft.

Step 6: Finish and serve

Spoon the hash onto warm plates (or serve straight from the skillet). Top each portion with an egg. Add a light dash of cider vinegar, a grind of black pepper, and a shower of chopped parsley or chives. Serve immediately.

Pro Tips

• Dice everything to a consistent 1/2-inch so the hash cooks evenly and crisps well.
• Let the potatoes steam-dry after boiling; dry surfaces are key for a crunchy crust.
• Press the hash into the skillet and resist stirring; longer contact time equals better browning.
• Finish with vinegar off heat so the pan’s fond dissolves into a flavorful tang instead of evaporating.
• Use cast iron for superior browning; preheat it well before adding potatoes.

Variations

• Pastrami & Caraway: Swap corned beef for pastrami and add 1/2 tsp caraway seeds when you add thyme.
• Greens Boost: Stir in 2 cups thinly sliced cabbage or chopped kale during the last 3 minutes for color and crunch.
• Spicy Kick: Add 1/4–1/2 tsp red pepper flakes with the spices and finish with a few dashes of hot sauce.

Storage & Make-Ahead

Roast the beets and parboil the potatoes up to 2 days ahead; refrigerate in separate airtight containers. Cooked hash keeps 3–4 days refrigerated; re-crisp in a lightly oiled skillet over medium heat for 5–7 minutes, stirring occasionally. Fry fresh eggs just before serving. Freezing isn’t ideal for potatoes, but if needed, freeze cooled hash (without eggs) up to 1 month and reheat from thawed for best texture.

Nutrition (per serving)

Approximate: 575 calories; 21–24 g protein; 33–38 g fat; 30–35 g carbohydrates; 4–6 g fiber; sodium varies widely (about 900–1200 mg) based on corned beef.