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Red Flannel Hash Napoleons

Red Flannel Hash Napoleons make for a simply beautiful and delicious breakfast dish. The savory, beet-infused corned beef hash - combined with the smoked bacon and served atop a flakey puffed pastry - makes for a sophisticated, yet fun morning treat.

Recipe by Canned Food Alliance
dairy free, nut free, sugar free


  • 12 ounces puff pastry*
  • 3 slices smoked bacon, diced
  • 1 1/2 cups chopped onions
  • 2 1/2 cups canned, sliced grade
  • A fancy beets, drained
  • 3 cups canned corned beef hash
  • Vegetable oil, as needed


  1. Heat oven to 350°F.
  2. Roll out puff pastry 3/8-inch thick; cut into 9, 3-inch circles*.
  3. Place circles on parchment-lined baking sheet, one-inch apart.
  4. Bake 20 to 25 minutes or until puffed and golden.
  5. Cool; cut in half horizontally to make 18 thinner circles.
  6. In a large skillet over medium heat, cook bacon until crisp; remove with slotted spoon, leaving bacon drippings in the pan.
  7. Set bacon aside on paper towel to drain.
  8. Add onions to pan; sauté until golden brown.
  9. Add reserved bacon to onions.
  10. Remove half the onion mixture; reserve.
  11. Add beats to onion mixture remaining in pan and heat thoroughly.
  12. Keep warm.
  13. In a separate large skillet, combine hash and reserved onion mixture.
  14. Brown over medium heat, adding oil as needed.
  15. For each serving, place 1 puff pastry circle on plate; top with a heaping tablespoon of hash and 2 to 3 beet slices.
  16. Repeat layers, ending with a third puff pastry circle.
  17. Garnish plate with a few beet slices.