Bette Davis’ Red Flannel Hash Isn’t Pretty—but It’s ‘Utterly Delicious’

Old Hollywood starlet Bette Davis, famous for films like “All About Eve” and “Whatever Happened to Baby Jane?” was known by those who worked with her as a determined and focused workaholic. By the time of her death, the actress had appeared in 100 films and earned several Best Actress awards. However, it’s said the actress did not share that same passion when it came to cooking.

“Like many women who work, she detests cooking,” notes writer Janet Flanner in a profile of the actress published by The New Yorker. “She says that a husband who won’t fry an egg for his wife when she comes home tired doesn’t love her.”

So, the fact that Bette Davis shared her Red Flannel Hash recipe tells us that it was something special. If you’re unfamiliar with the dish, Red Flannel Hash is a very old New England recipe—one that is said to reach back to the founding of the United States, if not earlier. Davis, who was born in Massachusetts, likely enjoyed this dish since childhood. Her longtime assistant, Kathryn Sermak, even said that Davis was nicknamed “Spuds” due to her love of potatoes—perhaps especially so in hash form.

How to Make Red Flannel Hash

Red Flannel Hash is a corned beef hash made with roasted beets and potatoes. Its name comes from its vibrant color, which occurs when the red beets and white potatoes combine, resulting in a look that’s similar to the red plaid pattern commonly found on flannel shirts.

It’s a fast and loose dish, perfect for using up leftovers. Some versions use cabbage and onion, but the Bette Davis version is perhaps the most simplified. Her recipe calls for 2 cups of cooked corned beef, 3 cups of boiled potatoes, and 1/2 cup of cooked beets.

Chop those ingredients into bite-sized pieces and “moisten” with some cream; Silver Screen Suppers, who shared this recipe online, estimated 70 grams of cream. “It’s not the prettiest of dishes, but it is utterly delicious,” the blogger said.

Season as you wish and cook in a cast iron pan with plenty of butter. Once it’s nice and browned, take off the heat and serve with some over easy or poached eggs—it’s as easy as that.

Next time you’re cooking up some beets for borscht, a beet and goat cheese salad, or some beet hummus, do as Davis would do and save a few extra to have on hand for making Red Flannel Hash. This delicious recipe is sure to be your family’s new favorite breakfast, lunch, or dinner.