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15 Ratings

5 star values:

                                  4

4 star values:

                                  4

3 star values:

                                  5

2 star values:

                                  1

1 star values:

                                  1

Martha Stewart Member

Rating: Unrated

12/31/2012

                This is really lovely!  I made it for Christmas brunch and the color is to die for.  I did reduce the bacon by about half and I thought it was plenty.  Company loved it and I will be making it again!

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Red Flannel Hash Cakes

Recipe Summary

Yield: Makes about 16

Ingredients

Ingredient Checklist

1 pound medium red beets (2 to 3 beets), greens reserved for another use

7 tablespoons olive oil, plus more if needed for frying

Coarse salt and freshly ground pepper

7 slices bacon, coarsely chopped

1 large leek, white and pale-green parts only, halved lengthwise and cut into 1/4-inch half-moons, rinsed well

2 tablespoons coarsely chopped fresh thyme leaves

1 1/2 pounds Yukon gold potatoes

Sour cream, for serving

Gallery

Red Flannel Hash Cakes

Recipe Summary

Yield: Makes about 16

Red Flannel Hash Cakes

Red Flannel Hash Cakes

Red Flannel Hash Cakes

Recipe Summary

Yield: Makes about 16

Recipe Summary

Yield: Makes about 16

Yield: Makes about 16

Makes about 16

Ingredients

Ingredients

  • 1 pound medium red beets (2 to 3 beets), greens reserved for another use
  • 7 tablespoons olive oil, plus more if needed for frying
  • Coarse salt and freshly ground pepper
  • 7 slices bacon, coarsely chopped
  • 1 large leek, white and pale-green parts only, halved lengthwise and cut into 1/4-inch half-moons, rinsed well
  • 2 tablespoons coarsely chopped fresh thyme leaves
  • 1 1/2 pounds Yukon gold potatoes
  • Sour cream, for serving

Directions

Preheat oven to 450 degrees. Place beets on a large piece of heavy-duty foil. Drizzle with 3 tablespoons oil, and sprinkle with 1 tablespoon salt; season with pepper. Fold foil and seal to form a packet. Place packet in oven, and roast until beets are tender, about 1 hour. Let stand until cool enough to handle. Peel beets with a paring knife or a vegetable peeler; cut into 1/4-inch dice (about 2 cups).

Heat 2 tablespoons oil in a large skillet over medium heat. Add bacon, and cook, stirring often, 4 minutes. Add leek, and cook, stirring often, until tender, about 8 minutes. Stir in beets and thyme, and cook 1 minute more. Transfer beet mixture to a large bowl, reserving skillet.

Peel potatoes, and grate on the large holes of a box grater. Add potatoes and 1 tablespoon salt to the beet mixture, and toss to combine.

Heat remaining 2 tablespoons oil in the reserved skillet over medium-high heat. Working in batches of 4 and adding more oil if needed, drop 1/4 cup potato mixture into skillet. Gently flatten hash cakes with a spatula. Cook, flipping once, until cakes are just beginning to crisp, 3 to 4 minutes per side. Transfer to a plate lined with paper towels as you work, and keep warm in a 200 degree-oven if desired. Serve with sour cream.

Reviews (1)

Add Rating & Review

15 Ratings

5 star values:

                                  4

4 star values:

                                  4

3 star values:

                                  5

2 star values:

                                  1

1 star values:

                                  1

Martha Stewart Member

Rating: Unrated

12/31/2012

                This is really lovely!  I made it for Christmas brunch and the color is to die for.  I did reduce the bacon by about half and I thought it was plenty.  Company loved it and I will be making it again!

Reviews (1)

Add Rating & Review

15 Ratings

5 star values:

                                  4

4 star values:

                                  4

3 star values:

                                  5

2 star values:

                                  1

1 star values:

                                  1

Add Rating & Review

15 Ratings

5 star values:

                                  4

4 star values:

                                  4

3 star values:

                                  5

2 star values:

                                  1

1 star values:

                                  1

15 Ratings

5 star values:

                                  4

4 star values:

                                  4

3 star values:

                                  5

2 star values:

                                  1

1 star values:

                                  1

15 Ratings

5 star values:

                                  4

4 star values:

                                  4

3 star values:

                                  5

2 star values:

                                  1

1 star values:

                                  1
  • 5 star values:
  • 4
  • 4 star values:
  • 4
  • 3 star values:
  • 5
  • 2 star values:
  • 1
  • 1 star values:
  • 1

Martha Stewart Member

Rating: Unrated

12/31/2012

                This is really lovely!  I made it for Christmas brunch and the color is to die for.  I did reduce the bacon by about half and I thought it was plenty.  Company loved it and I will be making it again!

Martha Stewart Member

Rating: Unrated

12/31/2012

                This is really lovely!  I made it for Christmas brunch and the color is to die for.  I did reduce the bacon by about half and I thought it was plenty.  Company loved it and I will be making it again!

Rating: Unrated

All Reviews for Red Flannel Hash Cakes

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Red Flannel Hash Cakes

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest