Paleo Red Flannel Hash is a healthy, easy recipe for breakfast, brunch, or dinner. Made with red beets, the root vegetable yuca, and using any leftover meat and veggies from the refrigerator!
Use leftover pot roast or corned beef for hash
Whenever I make a pot roast or corned beef for dinner, my ulterior motive is to have enough leftovers for hash the next morning. It’s to the point where I don’t think I’ve ever made any kind of roast and not made hash the next day.
Up until today, I’ve never had a set hash recipe. What I mean by that is I’ve never made it by any one particular recipe and it varies each time. Usually my hash is made with whatever dinner leftovers I have from the night before. I just chop everything up and throw it in a pan, including any vegetables that were cooked with the meat the night before.
Just the other night, we had pot roast cooked with potatoes, onion, carrots, and mushrooms, with a side of oven roasted swiss chard. The next morning, I chopped the leftover roast and all the veggies with the leftover roast juices, mixed it all together in a bowl, put it in a pan, and then browned it until crispy on both sides. DONE! There’s your hash!
Beets, glorious beets! Red flannel hash is called so because it has beets in it (love any good beet recipes!). The traditional version has corned beef in it too, but I like to make it with leftover pot roast. The gorgeous bright red color of beets means they are filled with powerful antioxidants and that means guilt-free eating!
Eat a huge plate of this because:
- It’s breakfast and the most important meal of the day
- It has a bunch of beet antioxidants in it!
I recommended using fresh beets in this recipe. They can take 1 to 1 1/2 hours to cook in the oven and I usually put them in a covered baking dish and let them cook along side of the pot roast or corned beef. I’m sure you could substitute jarred beets if you don’t have any fresh beets on hand
Tip for quick cooking beets: leave them unpeeled but wash them well, cut into quarters, and steam in saucepan on the stove top for 15 minutes. Peel off the skins once they have cooled.
If you like the yuca in this recipe, try these Yuca Fries. They are fast, easy, and a fantastic alternative to potatoes!
Make this Paleo Red Flannel Hash next time you’re looking for Paleo breakfast ideas, or brunch recipes. It’s also a great change from the typical corned beef hash recipe.
Paleo Red Flannel Hash is a healthy, easy recipe for breakfast, brunch, or dinner. Made with red beets, the root vegetable yuca, and any leftover meat in the refrigerator.
- 1 cup cooked yuca root or potatoes , cut into 1/2" cubes (To cook: boil peeled yuca root in water, reduce heat, cover with lid, and simmer for 10-15 minutes or until fork tender)
- 3 tablespoon fat of choice, olive oil, ghee, coconut oil, or even duck fat (my fav)!
- 2 cups leftover cooked beef roast, chopped
- 1 1/2 cups cooked beets, cut into 1/2" cubes
- 1 cup leftover cooked assorted vegetables, like carrots, onions, mushrooms, etc (optional)
- 1/2 teaspoon dried thyme
- 1/4 cup leftover cooking liquid, beef broth, or water
- salt and pepper to taste
Place 3 tablespoons oil in a large skillet over medium heat, add yuca cubes (or potatoes) and fry until golden brown on all sides.
In a large bowl, add beef, beets, any cooked vegetables desired, and dried thyme. Stir well to combine. If mixture looks a little dry, moisten with any leftover cooking liquid from the beef. Can also use beef broth or water.
Add mixture to the yuca or potatoes in skillet, stir well and allow to heat throughout. Spread evenly in pan and let a brown crust form on the bottom. Turn over to brown the other side.
Serve immediately with eggs and/or a salad and enjoy!