Instant Pot Red Flannel Hash–A New England tradition, red flannel hash is made with cooked potatoes, beets and corned beef. Use your Instant Pot to speed up the cooking process.
Each week in 2020 I’m sharing a recipe inspired by one of the 50 states. (See all the state recipes I’ve covered so far.) Can you believe that after today I just have ONE state left? This year has gone by fast/slow!
Today’s recipe is inspired by The Pine Tree State, Maine. The state contains approximately 17.6 million acres of forest land, which covers 89 percent of the state’s land area. It is the largest of the 6 New England states. Last summer my family got to visit Maine (along with the other New England states) and it was so beautiful. The rocky shoreline and lighthouses were just like you’d imagine. Who wouldn’t want a summer house in Maine?
The food that Maine is most known for is definitely lobster…more specifically the Lobster Roll. The state also is known for more than 40,000 acres of wild blueberries. While both of these foods would be delicious I couldn’t think of a great way to incorporate them into the Instant Pot. So I decided to go with a classic New England dish instead–red flannel hash.
Instant Pot Red Flannel Hash
While the name sounds kind of funny it makes sense. The beets that are in red flannel hash color up the dish and make it look similar to the colors in red flannel plaid cloth. This hash is similar to corned beef hash, only it has beets incorporated. Not a beet fan? Maybe you will be after trying this dish. Greg ate it and was very complimentary of it. I said, “I didn’t know you liked beets.” He said, “I didn’t know I did either!” Reagan loved it too. Skyler didn’t make it home before the whole pan of has was gone.
Traditionally you would make red flannel hash with leftovers from New England boiled dinner. However, I didn’t have leftovers so I created my own way of doing things, as per usual. I quickly pressure cooked the potatoes and beets and then cubed them up. Then I tossed them into a cast iron skillet along with melted butter and chopped up corned beef (you can also use pastrami if you’re in a pinch like I was). I baked the hash in the oven for 40 minutes and what resulted was a scarlet-colored, beautiful dinner (or breakfast). Try this recipe out next time you have corned beef leftovers I think you’ll really love it.
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A New England tradition, red flannel hash is made with cooked potatoes, beets and corned beef. Use your Instant Pot to speed up the cooking process.
- 1 ½ pounds russet potatoes
- 1 pound fresh beets
- 2 cups chopped cooked corned beef (or pastrami if you’re in a pinch)
- 2 Tbsp butter
- ¼ cup heavy cream
- Salt and pepper
- Wash the potatoes and beets.
- Place a trivet inside the Instant Pot and pour 1 cup water inside.
- Place the potatoes and beets on top of the trivet.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When time is up move valve to venting. Remove the lid. Let the potatoes and beets cool down a bit until you can handle them.
- Peel the skin off the beets. Cut into cubes. Cut the potatoes into cubes.
- Add butter to a cast iron skillet and melt (see note). Add in the beets, potatoes and corned beef. Lightly toss in the butter. Stir in the cream. Salt and pepper to taste.
- Move skillet to oven at cook for 40 minutes at 350° F.
- Serve and enjoy!
If you don’t have a cast iron skillet you can use your Instant Pot for steps 6 and 7 of the recipe. Discard the liquid in the Instant Pot and wipe it out. Turn your Instant Pot to the sauté (less) setting. Melt the butter. Add in the potatoes, beets, and corned beef. Cook until one side is browned. Flip and cook the the other side until browned, then turn out on a hot platter and serve.
- Method: Instant Pot/Oven
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.