Red flannel hash is a riff on corned beef hash and this recipe is a vegetarian version with beets, rutabaga, and tempeh crumbles.
- 4 tablespoons butter
- 1 large onion, chopped
- 2 cups chopped cooked beets
- 1 ½ cups chopped cooked rutabaga
- 1 ½ cups chopped cooked carrots
- 8 ounces cooked crumbled tempeh (recipe below)
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon kosher salt
- 2 teaspoons Worcestershire sauce
- ¼ cup chopped fresh parsley
- freshly ground black pepper, to taste
- 4 fried eggs, for serving (optional)
Melt the butter in a large cast-iron pan over medium heat. Cook the onion until soft, about 5 minutes, stirring occasionally. Add the beets, rutabaga, carrots, and tempeh to the pan. Season with the salt and Worcestershire sauce and stir to combine.
Use a spatula to tightly, but gently, press everything into the bottom of the pan. Let brown and do not stir.
When browned, about 8 minutes or so, flip the hash over in pieces and brown on the other side. Add a little more butter to the pan, if needed.
When both sides are well browned, turn off the heat and top with the parsley. Taste and add more salt and ground black pepper as needed. Serve warm, topped with fried eggs, if you’d like to make it a more robust meal.
- Category: Dinners
- Cuisine: American
Keywords: beets, tempeh, rutabaga, carrots, thyme, eggs