When I was in college (Art Center REPRESENT!) I lived in South Pasadena. I was, and still am a huge breakfast person. In fact I prefer to eat a huge breakfast, and a smaller dinner. It makes more sense to me, and I also constantly wake up super hungry. I also think I was partial to breakfast back then because we spent ridiculously long hours in the photo lab inhaling chemicals (that I think when I am old will give me some weird issue, like my toenails turning silver or something). We would come out of the lab and go straight to sleep. Its those long hour of such intense concentration we would all forget to eat. So getting up to start another day working, breakfast was the one part of my day where I could actually decompress, think about future projects, or less important things like what kind of shellac I could buy to keep my nail polish from chipping so quick. I pretty much always went to Mike and Anne’s in South Pasadena. If you’re lucky enough to go there on a Saturday or Sunday you can get their Red Flannel Hash. It is seriously one of the best potato dish I have ever had. The beets dye all the potatoes an awesome red color, and also disguises the most awesome ingredient, bacon. I am so glad we are sharing our take on this recipe with you. You should all do yourself a favor, and when the craziness of the holidays settle down, make this and sit and think about stupid things. Its my favorite think to do.
Red Flannel Hash
Serves 5 to 7
Ingredients:
2 large sweet potato, peeled and cut into ½ inch cubes
1 lb small red potatoes, quartered
3 tablespoons extra virgin olive oil
1 yellow onion, chopped
½ lb bacon, cooked and chopped
3 medium red beets, roasted, peeled and cut into ½ inch cubes
2 tablespoons fresh thyme, minced (plus more for garnish)
salt and pepper to taste
Directions:
1. Place sweet and red potatoes in a large pot and fill with water. Place pot over high heat and bring to a boil.
2. Boil potatoes for about 15 minutes or until potatoes are still slightly firm and drain.
3. Place a large skillet over medium high heat. Add the oil and onions and sauté for 3 minutes.
4. Add potatoes to the skillet and continue to sauté for an additional 7 to 10 minutes. Season with salt and pepper.
5. Stir in the chopped bacon, beets and thyme and sauté for 5 minutes. Adjust seasonings.
6. Top with a sprinkle of fresh thyme and serve.
{ 7 comments… read them below or add one }
Oh my, this is such beautiful food!
I’ve never seen potatoes look so elegant–it’s lovely (no other word will suffice). Tell me, do the beets sweeten the dish at all? Beets are the sweetest things when they are juiced, but perhaps because the beets are cooked here, I’m guessing the dish is savory tasting. Thanks for sharing this wonderful dish and recipe.
I cannot express how much I love red flannel hash! Also sitting down and thinking about stupid things… I’ve been wanting to make red fannel ever since winter arrived; but I’m holding off till St Patty’s so I can put corned beef in it….
Hey! My only question about this recipe….1/2 lb bacon for 5-7 people?!?!?! I can eat 1/2 lb myself! (btw…I am 5’3″ and weigh 100 lbs..not a big bruiser.) I know…..there are lots of folk who think that would be more than enough bacon for a recipe….not me however…:-) Thanks for the idea! I will try it~ as it sounds wonderful to me..
Haha!! Yea yea I know, I was being pretty cheap with the bacon when I wrote this one. I was trying to make it more about the beautiful beets and sweet potato. Please don’t let the *suggested* amount hinder you from adding as much as you’d like
This looks great – I make a version with turnips instead of beets. I never use beets in fried dishes for some reason, but i bet they’d provide a refreshingly crisp texture to the plate. I will give this version a whirl!
This recipe is going on my menu for the weekend. I haven’t thought of Red Flannel Hash since I was a child! Goodness, I can hardly wait!!! Yummy.
Note: I found the picture of this beautiful food on Pinterest today and thus found your blog. Thanks.