Sheet Pan Red Flannel Hash

Name: Sheet Pan Red Flannel Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 pound sweet potatoes, peeled and cut into 1-inch pieces; 1 pound beets, peeled and cut into 1-inch pieces; 1 pound Brussels sprouts, halved; 4 cloves garlic, minced; 1/4 cup olive oil; 4 tablespoons prepared horseradish; ¼ tsp Kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup fresh flat-leaf parsley leaves, chopped

Cook Time: 30 minutes

Ingredients

This recipe yields 4 servings. Ingredient amounts are automatically adjusted for larger or smaller batches, but cooking times remain the same.

1 pound sweet potatoes, peeled and cut into 1-inch pieces
1 pound beets, peeled and cut into 1-inch pieces
1 pound Brussels sprouts, trimmed and halved
4 cloves garlic, minced
1/4 cup olive oil
1/4 cup prepared horseradish
1/4 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

Directions

Preheat your oven to 400F (200C) and line a sheet pan with parchment paper for easy cleanup.
In a large bowl, combine sweet potatoes, beets, Brussels sprouts, minced garlic, olive oil, and horseradish. Mix until vegetables are evenly coated.
Season the mixture with Kosher salt and freshly ground black pepper, tossing gently to distribute the seasoning.
Spread the vegetables in a single layer on the prepared sheet pan.
Roast in the preheated oven for about 30 minutes, stirring halfway through to ensure even cooking, until all vegetables are tender and slightly caramelized.
Remove from the oven and sprinkle with freshly chopped parsley before serving.

Nutrition Facts (per serving)

Calories: 326
Total Fat: 15g (19% DV)
Saturated Fat: 2g (10% DV)
Cholesterol: 0mg (0% DV)
Sodium: 296mg (13% DV)
Total Carbohydrates: 46g (17% DV)
Dietary Fiber: 10g (35% DV)
Total Sugars: 20g
Protein: 8g (15% DV)
Vitamin C: 106mg (118% DV)
Calcium: 122mg (9% DV)
Iron: 3mg (19% DV)
Potassium: 1317mg (28% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is based on available data; consult your doctor for medically restrictive diets.

The Story Behind Sheet Pan Red Flannel Hash

Red flannel hash is a traditional dish that dates back to the 19th century in New England, particularly in Maine. Its distinctive red color comes from beets, which were often combined with leftover root vegetables and salted meats to create a hearty, economical meal. Originally, this dish was made on the stovetop as a way to use up leftovers from Sunday roasts, transforming simple ingredients into a colorful, nourishing breakfast or brunch option. Over time, variations like the sheet pan version have modernized the preparation, allowing for a quick, convenient roasting method while keeping the classic flavors intact.

Regional Characteristics

Red flannel hash has deep roots in the northeastern United States. In Maine, where the dish became iconic, it traditionally included salted beef, potatoes, and beets. The modern sheet pan adaptation, featuring sweet potatoes and Brussels sprouts, reflects contemporary tastes while maintaining the essence of the original. Regional preferences also influence seasoning choices; in New England, a hint of horseradish or mustard is sometimes added to complement the earthy sweetness of the root vegetables.

How It Differs From Similar Dishes

While similar to standard hash recipes, red flannel hash is distinguished by its vibrant red color from beets and the combination of root vegetables rather than just potatoes. Unlike corned beef hash, which relies heavily on meat, red flannel hash can be entirely vegetarian while still providing a rich, savory flavor. The inclusion of roasted vegetables and fresh herbs in the sheet pan version adds texture and depth that sets it apart from simpler breakfast hashes.

Where Its Typically Served

Sheet pan red flannel hash is often served as a brunch centerpiece, especially in cafes and bistros that focus on farm-to-table or seasonal menus. It is versatile enough to be a weekday breakfast at home or part of a weekend brunch spread. The dish pairs exceptionally well with poached or fried eggs, adding protein and richness that complement the earthy vegetables.

Interesting Facts

The name red flannel comes from the bright red hue of beets, reminiscent of the traditional flannel fabric color.
Originally a frugal dish, it was designed to minimize food waste by combining leftover vegetables and meats.
Modern sheet pan adaptations make it faster to prepare and more suitable for large gatherings without sacrificing the traditional flavors.
Its colorful presentation and balanced nutrients make it popular among health-conscious eaters, as it is high in fiber, vitamins, and antioxidants.
The dish has inspired variations worldwide, with chefs incorporating local vegetables while maintaining the signature red tone.

FAQ about Sheet Pan Red Flannel Hash

Yes, you can use frozen sweet potatoes, beets, or Brussels sprouts, but you may need to increase the roasting time slightly to ensure they are fully cooked and tender.

This recipe is already vegan and vegetarian, as it contains no animal products. You can top it with a plant-based protein or vegan cheese if desired.

If you don’t have prepared horseradish, you can use Dijon mustard or a small amount of freshly grated horseradish root as a substitute. The flavor will be slightly different but still flavorful.

Yes, you can prep the vegetables and toss them with oil and seasonings ahead of time. Store them in the refrigerator and roast just before serving to maintain freshness and texture.

The vegetables are done when they are tender and slightly caramelized. You can check by piercing them with a fork; it should go in easily without resistance.

Yes, you can add vegetables like carrots, parsnips, or bell peppers. Adjust the cooking time if needed, as some vegetables may cook faster or slower than the original ingredients.

This hash is delicious on its own or topped with fried or poached eggs for a heartier breakfast or brunch. You can also serve it as a side dish for dinner.

Yes, you can use any neutral oil with a high smoke point, such as avocado oil or sunflower oil. Olive oil works well and adds a nice flavor.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or on the stovetop to maintain texture.

Yes, this recipe is naturally gluten-free as it contains only vegetables and seasonings without any gluten-containing ingredients.