Gluten-free Vegetarian Red Flannel Hash Recipe
2 tsp olive oil
1/4 onion, diced
handful sliced crimini mushrooms
salt and pepper to taste
smoked paprika or chipotle pepper
2 tsp margarine
2 tsp. olive oil
1 large potato, cooked (microwaved is fine)
2 small cooked whole beets (canned or prepared)
Heat olive oil in nonstick pan or cast iron pan on medium. Saute onions and add mushrooms as onions turn translucent. Season generously with salt, pepper and smoked paprika. Let onion get caramelized and mushroom get golden brown. Grate beets and either grate potatoes or put them through ricer. Salt and pepper grated/ riced veggies. Add margarine and oil to center of pan, let margarine melt and add seasoned potatoes and beets to onions and mushrooms. Let form a nice brown crust on the bottom and then turn over, browning other side.

Serve with traditional red wine vinegar as a condiment or eat as is. Enjoy with a nice tofu scramble or other high protein veggie side dish.