Recipe from Jessica Koslow
Adapted by Mark Bittman
- Total Time
- 1 hour 30 minutes
- Rating
- 4(215)
- Notes
- Read community notes
Red-flannel hash is a mostly forgotten American classic. With roasted beets, roasted potatoes, cheese, onions, horseradish and other strong flavors, Jessica Koslow of the hipster-chic Los Angeles restaurant Sqirl both revives it — and makes it beautiful. The sharpness of the dish is achieved with the addition of lemon juice or zest at every turn, that horseradish and a tiny but unusual little salad of asparagus, carrots and greens. —Mark Bittman
Featured in: Breakfast Gets New Life at Jessica Koslow’s Sqirl
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Ingredients
Yield:2 servings
- 8ounces medium Yukon Gold potatoes (about 2), scrubbed
- 8ounces beets (about 3), scrubbed
- ¼cup extra-virgin olive oil, plus more as needed
- Salt and freshly ground black pepper
- 1large red onion, peeled and quartered
- ½cup crème fraîche
- 2tablespoons horseradish
- 1lemon, zested and juiced
- 4large asparagus spears, shaved into ribbons with a vegetable peeler, tops quartered, bottoms trimmed
- 2carrots, peeled and shaved into ribbons with a vegetable peeler
- 1tablespoon chopped mint
- 1cup pea tendrils or arugula or other tender greens
- ½cup shredded corned beef (optional)
- 3scallions, thinly sliced on the bias
- ¾cup grated dry jack or Cheddar
- 2tablespoons butter, plus more as needed
- 2eggs, fried soft in butter
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
1720 calories; 161 grams fat; 86 grams saturated fat; 5 grams trans fat; 55 grams monounsaturated fat; 8 grams polyunsaturated fat; 56 grams carbohydrates; 12 grams dietary fiber; 20 grams sugars; 24 grams protein; 1771 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
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Heat the oven to 425. Rub the potatoes and beets with a bit of oil, sprinkle with salt and pepper and wrap individually in foil. Put on a rimmed baking sheet, and roast until easily pierced with the tip of a sharp knife, 40 to 60 minutes, depending on their size. (Remove as they are done.)
Step
2
Toss the onions in enough olive oil to coat. When the potatoes and beets are about halfway into their cooking time, add the onions to the pan, and roast, turning occasionally until they’re tender but not caramelized, 20 to 25 minutes.
Step
3
Combine the crème fraîche and horseradish in a small bowl, and season with salt, pepper and lemon juice to taste.
Step
4
Combine the asparagus, carrots, mint and greens in a bowl. Just before serving, drizzle with 2 tablespoons olive oil and 2 teaspoons lemon juice; add 1 teaspoon of lemon zest and a sprinkle of salt and pepper, and toss. Taste, and adjust the seasoning, adding more of whatever you’d like.
Step
5
When the potatoes are cool enough to handle, crush them with your hands; peel and trim the beets, and chop to about the same size; same with the onions. Mix with the corned beef if you’re using it, along with the scallions, cheese and some salt and pepper.
Step
6
Put 2 tablespoons each of olive oil and butter in a large skillet over medium-high heat. When the pan is hot but not smoking, add the potatoes and beets, and sprinkle with salt and pepper. Shake the pan to form a single layer, and cook undisturbed, but adjusting the heat as necessary so that the vegetables sizzle and bubble. Add more butter if the pan looks dry, but the hash should never look oily. Cook until the potatoes and beets are golden brown on the bottom, 5 to 10 minutes.
Step
7
Turn, taste, adjust the seasoning, then sprinkle with some lemon juice and salt. Serve topped with a fried egg and a bit more lemon juice, with the asparagus salad on the side.
Ratings
4
out of 5
215
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Cooking Notes
Len
I cut the potatoes and beets into large pieces, then roasted them without foil. This made them nice and brown, so no need to brown them in a skillet afterward. I also found chioggia beets which provided a nice color. I didn't want raw asparagus, so I blanched them briefly and cut them into pieces for the salad.
Jean
This dish was loved by my whole family! I doubled the amount of potatoes and beets without changing the flavor of the dish. I have cooked it twice, but I forgot to incorporate the shredded cheese the second time and didn't notice a lack of flavor. Creme fraiche can be hard to find in my area, so I used sour cream thinned with a bit of milk. The side salad is a delicious complement, and I'm making it again as a side dish for a meal tonight!
Denis
What happens with the crême fraîche and the horse radish, they are never mentioned anymore after step 3 ?
Art
In the preparation section, where is the description for what to do with the creme fraiche-horse radish mixture? Is it simply meant to be used as a condiment or what?
Michelle
This is a wonderful dish! I will definitely make it again. The recipe doesn't make clear what to do with the horseradish cream, but spreading it around the plate worked fine.
Sara
Give it up NY Times! What happens withnthe creme fraiche, horseradish combo?
jay
I replaced the beet leaves for the arugula and used the beet stems to add some more crunch.
Sandy McIntosh
The absence of any further direction of what to do with the creme fraiche, horseradish combo is depressing. I used it as a dressing for the whole dish. Perhaps I should have mixed it with the salad? Anyway, a disappointment.
Meg McAlister
I prefer to use a large Idaho baking potato instead of Yukon Gold. I bake it whole and allow to cool until I can chop it into bite-sized pieces.
Bill Strong
For another taste addition, add a sweet potato or two.
D
It wasso lovely to come across the recipe just recently and remind myself just how much fun I can have cooking with any/every leftover in my fridge and yet creatong a simple, easy to eat, really yummy dish. Thanks for posting this recipe. So hashed simple.
Gale
I’m trying to figure out where the beets came from. Notes? No mention of beets in this recipe.
PNWGal
Family loved the salad. Horseradish cream was yummy condiment; but not necessary to the meal. Made one with beets and one without as only 2 like beets.
Mushroom Bites Back
I loved this, both salad and hash. The crème fraîche & horseradish is clearly just a condiment (I used wasabi, which worked fine). The egg was great poached on top, like shakshuka. I will confess to some uncertainty as to what 'Turn' means in the final step, though ..
Art
In the preparation section, where is the description for what to do with the creme fraiche-horse radish mixture? Is it simply meant to be used as a condiment or what?
jay
I replaced the beet leaves for the arugula and used the beet stems to add some more crunch.
Theresa
This makes enough for 3-4 people, these woudl be huge servings for 2 people. The horseradish seemed way overdone and somewhat unnecessary. Otherwise, we really enjoyed this.
MaineChef
I'd like to understand how the 1569 mg of sodium per serving was calculated. I assume it includes the addition of the corned beef. But even so, that is an astronomical amount considering the other ingredients and only 1/2 cup of corned beef.
Maria
one teaspoon of regular salt has 2300 mg of sodium.
ann
Do you fry it with the cheese and scallions? Is the horseradish cream a garnish?
Sara
Give it up NY Times! What happens withnthe creme fraiche, horseradish combo?
Denis
What happens with the crême fraîche and the horse radish, they are never mentioned anymore after step 3 ?
Michelle
This is a wonderful dish! I will definitely make it again. The recipe doesn't make clear what to do with the horseradish cream, but spreading it around the plate worked fine.
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