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“The beets are why this hash is called "red flannel." Adapted from "The Pleasures of Cooking for One," by Judith Jones.”

Ingredients Nutrition

  • 1 tablespoon unsalted butter
  • 12 cup onion, chopped (1/2 small onion)
  • 14 cup celery, chopped (1/4 1 celery rib)
  • 2 small new potatoes, cooked peeled and cut into small dice
  • 1 small roasted beets or 1 small boiled beet, peeled and cut into small dice
  • 3 ounces pork tenderloin, cooked then coarsely chopped
  • 14 cup beef broth
  • salt & freshly ground black pepper
  • fresh parsley, chopped for garnish


  1. Melt butter in a small skillet, over medium low heat.
  2. Add onion and celery and cook, stirring occasionally, until slightly softened, about 5 minutes.
  3. Add potatoes, beets, pork, and broth; season with salt and pepper.
  4. Cover and reduce heat to low.
  5. Cook until most of the liquid is absorbed and celery is tender.
  6. Uncover and cook until all the liquid evaporates and the edges start to brown, about 5 to 6 minutes.
  7. Turn and brown other side.
  8. Garnish with parsley.

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