Yellow Flannel Hash with Golden Beets {recipe} – Not to Rehash the Same Story…

Yellow Flannel Hash with Golden Beets[Eating Rainbow | Yellow | Golden Beets]

The point of hash is to squeeze the very last bit of delicious life out of leftovers by throwing them altogether into a pan, cooking them together, and calling it “hash” to make it a completely “new” dish.

So what do we call it when we roast a chicken, sweet potatoes, and golden beets with no intention of serving them as a Whole Roast Chicken dinner with Roasted Root Vegetables, but with the single mind to let them cool, put them in the fridge, and rehash the whole kitchen scenario the next morning?

Golden Beet
We did that, and call it Yellow Flannel Hash, a lighter, brighter, sunnier version of Red Flannel Hash, made with “leftover” chicken instead of corned beef, beta-carotene-rich sweet potatoes instead of potatoes, and in keeping with the color theme for this week’s Eating Rainbow, glittering golden instead of red beets.

Now we need to figure out what leftovers of leftovers should be called.
Yellow Flannel Hash with Golden Beets

Yellow Flannel Hash

The hash is delicious by itself, but it you happen to cook it in an oven-proof pan, you can crack an egg on top of the hash in the pan and throw it under the broiler until the whites set.

serves 4


4 tablespoons olive oil
2 medium sweet potatoes, peeled and cubed
4 golden beets, scrubbed and cubed
leftover roast chicken meat (we roast a whole chicken just to cook this)
2 tablespoons canola oil for cooking
½ small onion, chopped
2-3 garlic cloves, chopped
salt and pepper to taste
¼ cup chopped fresh parsley or other herbs on hand
optional suggestions for serving: grated Parmesan cheese or eggs


Preheat oven to 400°F.

Toss cubed sweet potatoes and beets with olive oil. Spread in a single layer on a baking sheet and roast until tender, about 25 minutes.

Allow sweet potatoes and beets to cool.

Heat 2 tablespoons canola oil in large pan over medium heat. Add onions and cook until just starting to soften, about 5 minutes. Add garlic and cook until garlic is fragrant, another 2 minutes.

Add roasted sweet potatoes, beets, shredded leftover chicken and cook until warmed through. Season to taste with about ½ teaspoon salt (or to taste) and pepper. Remove from pan and toss with fresh herbs.

by Sarah J. Gim on March 22, 2011 · 0 comments

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