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Paleo Red Flannel Hash

02/20/2015 Updated: 11/09/2019 By Karrie 4 Comments

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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/or veggies from the refrigerator!

Paleo Red Flannel Hash

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!

Paleo Red Flannel 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

Tips for quick cooking beets: 

  1. Leave them unpeeled but wash well, cut into quarters, and steam in saucepan on the stove top for 15 minutes
  2. Peel off the skins once they have cooled

Paleo Red Flannel Hash

paleoredflannelhash5

Paleo red flannel hashIf 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 in a frying pan

Paleo Red Flannel Hash

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.
5 from 2 votes
Print Pin Rate
Course: Breakfast, Entree
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 226kcal
Author: Karrie | Tasty Ever After

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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!
Nutrition Facts
Paleo Red Flannel Hash
Amount Per Serving
Calories 226 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Cholesterol 30mg10%
Sodium 409mg17%
Potassium 440mg13%
Carbohydrates 30g10%
Fiber 4g16%
Sugar 4g4%
Protein 6g12%
Vitamin A 2590IU52%
Vitamin C 24.2mg29%
Calcium 70mg7%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Show me on IG!!Mention @tastyeverafter or tag #tastyeverafter

Filed Under: 30 Minute Dishes, All Recipes On Tasty Ever After, Breakfast Brunch, Entrees, Healthy Eats, Paleo {grain & gluten free} Tagged With: beef, breakfast, brunch recipes, healthy recipe, keto, Paleo Red Flannel Hash, whole30

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Comments

  1. Christina says

    08/29/2019 at 5:26 pm

    I have to say I’m not a very good cook, but something told me to try this recipe. I don’t know about you but I love flavor and like to add too many things at times which may contribute to a lot of my recipe fails. But this is the best thing I’ve ever made. I followed it to a T. I was skeptical about not adding ANY liquids, and but I’m glad I’m wrong and that I followed it through. This is a game changer and so easy to make. Will be in my rotations and this website will be forever saved in my heart lol! I’ve been through so many recipes for roast thank you so so so much for posting this! You saved my marriage haha

    Reply
    • Karrie says

      09/02/2019 at 4:22 pm

      Your comment made me so happy Christina and glad I could save your marriage! LOL! Love that you liked the recipe and thank you so much for taking the time to write the review too.

      Reply
  2. Cheyanne says

    02/21/2015 at 8:56 pm

    5 stars
    Sneaky ulterior motives always result in the best next day dishes… this is a prime example! Hash is one of my faves (any which way, shape or form), and this was spectacular! thanks for sharing Karrie

    Reply
    • [email protected] says

      02/22/2015 at 10:09 am

      Thanks Chey and I love how we think about our meals 24+ hours in advance of making them!

      Reply

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