Red Flannel Hash

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Red Flannel Hash
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This red flannel hash is a great way to use leftover turkey from the holidays.


  • Juice of 1 lemon and 1 orange
  • 1 to 2 Tablespoons Maille Olde Style mustard
  • 1 bag (5 to 6 ounces) dried cranberries
  • 1 jar (15.5 ounces) Harvard beets
  • about 3 to 4 cups skinned boned cubed cooked turkey
  • 3 to 4 Tablespoons unsalted butter
  • 1 bulb fennel (anise), chopped (fronds removed)
  • 1 bunch scallions, trimmed, chopped
  • 6 cloves garlic, minced
  • 2 to 3 cups shredded potatoes, for hash browns
  • salt and pepper, to taste
  • water, as needed


  1. Place the lemon and orange juice in a large bowl. Add the mustard, cranberries, beets, and cubed or shredded turkey. Mix well.
  2. Melt the butter in a 12-inch heavy-bottomed skillet. Lightly cook the fennel, scallions, and garlic in the butter.
  3. Add the shredded potatoes and cook until browned, stirring and adding small amounts of water as needed to prevent sticking.
  4. Add the chicken and beet mixture and stir until well blended. Cook until heated through. Add salt and pepper as desired.
Total Time:
Yield: Serves 8
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