I know. Finally. A recipe! This is one of our favorites. The original recipe is from Chowhound, but we’ve made some adjustments to make it plant-based. I hope you enjoy it as much as we do.
Red Flannel Hash from the oven
Red Flannel hash served
Red Flannel Hash
2 1/2 cups diced potatoes
1 1/2 cups diced beets (unpeeled)
1/2 medium onion, diced
2 cloves garlic, minced
1 tsp salt
1 tsp ground black pepper
1/8 cup dried parsley
1/2 tsp sage
leaves from 6 sprigs of thyme, chopped
Preheat the oven to 425F. Line a 9″x13″ pan with parchment paper. Combine all the ingredients in the pan and spread evenly. Roast in the oven for 25 minutes. Remove from oven, stir, and roast for 25 more minutes until veggies are fully cooked and browning. Remove from oven, stir, and serve.
Varying Veggies 