Recently I was visiting a college roommate and she cooked Red Flannel Hash. Reportedly, the old New Hampshire recipe has been around for generations. When I asked about the name, she told me it was because the hash looked something like a red flannel plaid shirt. Too funny!
- 1 medium onion, chopped fine
- 3 medium sized raw beets, scrubbed well and cubed*
- 2 medium sized raw sweet potatoes, scrubbed well and cubed*
- Sea salt and pepper to taste
- Olive oil spray (1 Tbsp olive oil)
Spray a large non-stick frying pan with coconut oil and preheat pan over medium heat.
Add all ingredients. Cook over medium heat, turning frequently with a pancake turner, until ingredients are cooked (I like the chunks slightly softer than al dente).
When done, pour Red Flannel Hash into a bowl and serve.
*NOTE: If you want to shorten cooking time, cut scrubbed beets and sweet potatoes in half, place on a greased cookie sheet and bake about 30 minutes in oven that has been preheated to 350 degrees F.
While they are baking, chop the onion and begin cooking it. After 30 minutes of baking, remove, peel, and cube the beets and sweet potatoes. Add to the onions in the frying pan and cook until mixture has reached desired consistency.