Red flannel hash

Prep: 15 mins Cook: 20 mins


Serves 4

A great way of turning a side order of beetroot into filling a main meal or a great brunch.

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal303
  • fat12g
  • saturates3g
  • carbs37g
  • sugars4g
  • fibre3g
  • protein13g
  • salt1.7g
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  • 800g boiled potato



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 140g corned beef, shredded
  • 3 cooked beetroot



    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • horseradish sauce, to serve


  1. Break up the potatoes. Heat the oil in a heavy frying pan, then add the potatoes and corned beef and cook, turning the potatoes over with a fish slice every time they become crisp. After about 10 mins, when the potatoes are crisp all over, stir through the beetroot, then season. Turn down the heat, pat the potatoes into a cake, then leave to brown on the bottom. Invert onto a plate, then return to the pan until the other side is browned. Serve straight from the pan, or turn out onto a board and cut into wedges. Serve with the horseradish sauce.

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Comments (6)

mr_rawly's picture

lovely served with pickled red cabbage

lizzafezza's picture

I added red chilli and served with fried eggs.

teresahall's picture

I was a bit dubious putting beetroot in an old favourite, but it was lovely. I fried some chopped onions with the potatoes. Went well with sausage and baked beans. Will definately make again.

superslimmerkez's picture

I made this for my 3 year old son, who struggles to eat vegetables and he loved it! Even asked for seconds!

nemnem's picture

very yummy, next time i will cut my beetroot in to small pieces as i think it will combine better then. As before, nice with baked beans and a fried egg.

gps1954's picture

delicious served with baked beans

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