She Strengthens

Revamping a Classic: Vegetarian Red Flannel Hash

Get ready to indulge in a modern twist on the traditional red flannel hash, elevated with a medley of roasted onions, beets, and potatoes. This hearty breakfast or brunch dish is sure to tantalize your taste buds.

A Vegetarian Take

Ditching the classic bacon, this recipe cleverly substitutes eggs, making it a delightful option for vegetarians. To simplify the cooking process, the hash is roasted in the oven instead of being parboiled and cooked on the stovetop.

Servings and Prep Time

Yield: 3-4 servings
Difficulty: Easy
Total Time: 1 hour 15 minutes

Gather Your Ingredients

• 1/4 cup vegetable oil
• 4 medium red potatoes, diced (about 2 1/2 cups)
• 4 small red beets, peeled and diced (about 1 1/2 cups)
• 1/2 medium white onion, diced
• 2 medium garlic cloves, finely chopped
• Kosher salt
• Freshly ground black pepper
• 1/2 cup chopped fresh Italian parsley leaves
• 4 large eggs

Roasting to Perfection

Preheat your oven to 450°F, placing a rack in the middle. Heat the oil in a large cast-iron skillet in the oven for about 5 minutes, until it shimmers and the pan is hot.

Combining Flavors

In a large bowl, mix together the potatoes, beets, onion, and garlic. Sprinkle with salt and pepper to taste, then toss to coat. Spread the mixture evenly in the hot skillet and roast in the oven for 25 minutes, until everything starts to crisp up.

The Final Touches

Remove the skillet from the oven, stir the hash, and return it to the oven for an additional 25 minutes, until the beets and potatoes are fully cooked and browned. Remove the skillet once more, stir in the parsley, and create 4 indentations in the hash. Crack an egg into each indentation, seasoning with salt and pepper. Return the skillet to the oven and cook the eggs to your desired doneness.