Bette Davis’ Red Flannel Hash is a classic, old-fashioned comfort dish with Hollywood history behind it. Made with corned beef, potatoes, and beets, this vibrant hash is hearty, savory, and unmistakably nostalgic. Finished with a perfectly poached egg, it’s a satisfying breakfast, brunch, or even a cozy supper—simple food with serious character, much like Davis herself.
Why Everyone Will Love This Recipe
- A vintage American classic with bold color and flavor
- Made from simple, affordable ingredients
- Perfect for using up leftover corned beef and potatoes
- Rich, savory, and comforting
- Extra delicious topped with a runny poached egg
What Is Red Flannel Hash?
Red flannel hash is a traditional New England dish, closely related to corned beef hash. The signature difference is the addition of beets, which give the dish its deep ruby color and subtle sweetness. Popular in the early 20th century, it was a staple of diners and home kitchens alike—and a known favorite of actress Bette Davis.
Cooking Tips
- Dice ingredients evenly so the hash browns uniformly.
- Use a cast-iron or heavy skillet for the best crust.
- Don’t over-stir—letting the hash sit helps it brown.
- A splash of cream keeps the mixture moist without making it soggy.
- Season gradually; corned beef can already be salty.
Frequently Asked Questions
Can I use canned beets?
Yes. Just drain them well and pat dry to avoid excess moisture.
Is cream necessary?
It’s optional but traditional—it adds richness and helps bind the hash.
Can I make this ahead of time?
You can prep the chopped ingredients in advance, but cook just before serving for the best texture.
What kind of potatoes work best?
Boiled russet or Yukon Gold potatoes both work well.
Is this only for breakfast?
Not at all—red flannel hash makes a fantastic brunch or light dinner.
How to Store
Store leftover hash in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to restore crisp edges.
How to Freeze
Freeze cooked hash in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet.
Ingredients
- 2 cups cooked corned beef, chopped
- 3 cups boiled potatoes, cubed
- 1½ cups cooked beets, chopped
- Heavy cream, as needed
- Salt and black pepper, to taste
- Butter, for frying
- Poached eggs, for serving
How to Make Bette Davis’ Red Flannel Hash
- Chop the ingredients: Finely chop the corned beef, potatoes, and beets into even pieces.
- Season and moisten: Season to taste with salt and pepper. Add just enough cream to lightly moisten the mixture.
- Heat the pan: Melt butter in a hot cast-iron or heavy skillet over medium heat.
- Cook the hash: Add the mixture to the pan, stir once to combine, then spread evenly.
- Brown slowly: Cook undisturbed for several minutes until a crust forms, then turn gently and continue browning until heated through and crisp in spots.
- Serve: Spoon onto plates and top with a poached egg.
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