Red Flannel Hash with Creamy Horseradish

Name: Sheet Pan Red Flannel Hash with Creamy Horseradish
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4-6
Ingredients: 1 pound small new potatoes; Olive oil, for drizzling; 1 cup sour cream or creme fraiche; 2 tablespoons prepared horseradish; Finely grated zest of one lemon; 1 medium red onion, halved and thinly sliced; One 6.5 oz container roasted beets, sliced into wedges; 4-ounces diced pancetta; 1 tablespoon + 1 teaspoon Cherry Cola seasoning; 4 eggs; Microgreens, chopped parsley, or arugula (optional)

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Red Flannel Hash is a traditional New England dish that incorporates red beets into the usual mix of potatoes and onions. The result is both a hearty meal and a ruby-stained, festive dish to serve for brunch or an easy dinner. The fruity notes of our Cherry Cola seasoning work beautifully with beets-and-bacon combo. A final crown of a crispy egg, a drizzle of creamy horseradish, and something green (spicy sprouts, herbs, or arugula) and elevate this meal to hipster brunch fare.

Sheet Pan Red Flannel Hash with Creamy Horseradish

Servings

4-6

Prep Time

15 minutes

Cook Time

45 minutes

Feel free to make the Creamy Horseradish drizzle up to a day in advance, and refrigerate until you’re ready to serve. Using packaged roasted beets is a great time-saver here, but you can certainly roast your own. Packages of diced pancetta (Italian bacon) are pretty easy to find, I buy them at Trader Joe’s.

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Ingredients

1 pound small new potatoes
Olive oil, for drizzling
1 cup sour cream or creme fraiche
2 tablespoons prepared horseradish
Finely grated zest of one lemon
1 medium red onion, halved and thinly sliced
One 6.5 oz container roasted beets, sliced into wedges
4-ounces diced pancetta
1 tablespoon + 1 teaspoon Cherry Cola seasoning

For serving

4 eggs
Microgreens, chopped parsley, or arugula (optional)

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Directions

Heat the oven to 400 degrees.
Place the potatoes in a mixing bowl, toss with enough olive oil to lightly coat and toss to combine. Transfer the potatoes to a rimmed baking sheet, and roast for 20 minutes.
Meanwhile, stir together the sour cream, horseradish, and lemon zest in a bowl, and then refrigerate until you’re ready to serve.
Combine the red onion, beets in the bowl, drizzle with olive oil and top with the Cherry Cola seasoning; toss to combine. Add the pancetta to the bowl and toss again. Add the vegetable mixture to the pan with the potatoes, keeping the ingredients in a single layer for the best browning. Return the pan to the oven and bake for another 20-25 minutes, or until the potatoes are browned and cooked through, and the vegetables are sizzling in the oil.
Use the bottom of a pint glass to lightly “smash” each potato, and then gently toss to combine with the other ingredients. Taste and adjust seasonings as desired. Serve immediately, topped with a drizzle of creamy horseradish, a fried egg, and a sprinkling of greens, if desired.

Tags : Cherry Cola

categories : Recipes

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Red Flannel Hash with Creamy Horseradish

Sheet Pan Red Flannel Hash with Creamy Horseradish

Servings

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Red Flannel Hash with Creamy Horseradish

Sheet Pan Red Flannel Hash with Creamy Horseradish

Servings

Prep Time

Cook Time

Ingredients

For serving

Directions

Leave A Comments

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