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)

Red Flannel Hash with Creamy Horseradish and Cherry Cola Seasoning

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

Rated 5.0 stars by 1 users

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.

Image of Sheet Pan Red Flannel Hash with Creamy Horseradish

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.