PP Baked Red Flannel Hash

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Chef:  Vicki Brett-Gach
Makes:  8 servings
Prep Time:  25 minutes
Cook Time:  35 minutes
Total Time:  1 hr


  • 2 1/2 lbs Yukon gold potatoes, scrubbed, unpeeled and diced into ½ cubes
  • 1 lb sweet potatoes, peeled and diced in ½” cubes
  • I medium sweet onion, diced
  • 1/2 lbs cooked beets, diced in ½” cubes
  • 1 t Kosher salt (or to taste)
  • 1 t black pepper
  • 1/4-1/2t Creole Seasoning
  • Fresh Italian parsley, chopped (optional)


  1. Preheat oven to 425 degrees.
  2. Have a large non-stick roasting pan ready
  3. Toss all ingredients, except parsley, together in the pan.
  4. Add ¼ c water to prevent sticking.
  5. Roast uncovered for 20 minutes.
  6. Stir gently, and add another splash or two of water, if vegetables begin to look like they are becoming too dry.
  7. Continue to roast for another 15 min, or until all of the vegetables are tender.
  8. Remove from the oven.  
  9. Garnish with fresh parsley, and serve immediately

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.

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