Foodie Friday: 21 Day Fix Red Flannel Hash

I love eating a colorful meal.  The wonderful colors from different fruits and vegetables add a variety of phytonutrients to keep us healthy.  You’ve probably heard that carrots are good for your eyes, that is because the antioxidant beta-carotene in carrots is turned into Vitamin A (retinol) in the body; Vitamin A is good for a healthy immune system, our skin and mucous membranes, and good eye health and vision.  It also causes the orange pigment in foods such as carrots, pumpkins and sweet potatoes.

Though many people think of sweet potatoes with lots of sugar and marshmallows at Thanksgiving, I was never really a fan of that traditional dessert growing up.  As an adult however, I have come to appreciate the golden glow of a baked sweet potato and have added it to many different dishes- or just eaten it plain.  The dish below is how I use leftover baked sweet potato to make a wonderful, easy breakfast.

The traditional northeastern breakfast red flannel hash is usually made with the leftovers from a meal of corned beef and boiled potatoes and beets.  Because this isn’t a meal I’m likely to make on a typical evening, I had to adjust it a little, but boy does it hit the spot on a cold weekend morning.  My recommendation is to make baked sweet potatoes and roasted beets the night before for dinner to make breakfast even easier.

Red Flannel Hash- 21 Day Fix                       1 serving (though easily multiplied)


1/2 cup cooked, chopped sweet potato

3/4 cup chopped beets (cooked or uncooked)

1/4 cup diced red onion

2 pieces cooked, chopped turkey bacon*

1/4 cup chopped, fresh parsley

1 clove diced garlic

1 tsp olive oil

salt and pepper (to taste)

1 egg

*can be omitted for vegetarian meal


Heat the olive oil in a skillet over medium high heat.  Add onion (and beets if uncooked) and saute until translucent, about a minute.  Add garlic, sweet potatoes, (beets if cooked) turkey bacon, and parsley.  Mix together and turn the heat down to medium.  Crack the egg in the center of the dish and let heat for about 5 minutes or until the egg turns from clear to white.  Sprinkle with salt and pepper.

(Container portions: 1 green, 1 red, 1 yellow)








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