Even though it still feels like a bowl of soup when you walk out the door, the calendar now states that summer is pretty much over. We don’t have to despair, though, because fall means wrapping up in your warmest outdoor jackets and flannels. It means putting on your inside coat, too—making big hearty breakfasts to warm your stomach and keep you going throughout the day. This red flannel hash is inspired by Woolrich’s iconic buffalo check plaid—cozy and warm and full of deep reds, it will make you feel better about saying goodbye to the beach.

Red Flannel Hash


  • 1 1/2 Lb fingerling potatoes
  • 1 large sweet potato
  • 1 clove garlic minced
  • 1 yellow onion chopped fine
  • 2 medium beets
  • 1 smoked ham hock, shredded, or 1 pound of bacon, cut into chunks (or corned beef or brisket – whatever you like)
  • 4 springs thyme
  • 2 Tbsp butter
  • 4 large eggs
  • 1/4 cup white vinegar
  • salt and pepper to taste


Peel your beets and cut them into 1/2 inch cubes. Place them in a steamer basket over boiling water and steam them until they’re tender (about 8-10 minutes). If you don’t have a steamer basket, you can place them in boiling water for about 5 minutes or until they yield to a form – they will lose some color but that’s okay. While your beats are steaming, peel and cube your potatoes into 1/2 inch cubes. Melt the butter in a cast iron or heavy-bottomed skillet and add the minced garlic, shredded ham hock, and chopped onion and cook over low heat. Once your beats are steamed, add them to the skillet along with all of the potatoes and 4 sprigs of thyme. Cook for about 20 minutes, stirring often. If you feel like the potatoes aren’t softening, put a lid over the skillet for 5 minutes – the steam with help them soften.


Now comes the part where you poach the eggs. People are always very scared of egg-poaching, but fear not, I’m here to tell you that it’s actually very easy. First, fill a sauté pan or skillet with water (I like to use these instead of a deep sauce pan because the egg doesn’t have as far to fall). Add 1/4 cup of vinegar (this helps the whites firm and adds a nice flavor to boot). Do not let your water come to a boil. To poach an egg, you want your water very hot, but not boiling or even simmering. You want it to be at that point where all of those bubbles are forming at the bottom of the pan and steam is rising from the surface. Crack your egg into a ramekin, and create a whirlpool in the water with a spoon. Gently lower your egg into the water, and let it cook for about 20 seconds. After 20 seconds you can start gently nudging the whites up around the yolk. If the egg is sticking to the bottom of the pan, just use a spatula to loosen it. Cook for about 3 minutes – the whites should look cooked but you should still be able to see the yolk wiggling around inside. Lift out with a slotted spoon, place on a paper towel to drain excess water, season with salt and pepper and serve on top of your red flannel hash!

Photo Credits: @caranicoletti

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