This recipe is a fun way to celebrate St. Patrick's Day or by simply using your leftover corned beef and adding a few readily available ingredients. Otherwise known as Red Flannel Hash in Woodstock, Virginia, my version is delicious and just as comforting as it was over 70 years ago when it became famous. This traditional dish was brought to the forefront by some wonderful young churchwomen who wanted to reopen their closed church of 30 years.

Red Flannel Hash, which traditionally consists of potatoes, onions, beets and herbs, was offered at fundraiser s, suppers, fairs and such to make money for the church. This dish was such a hit that it helped raise enough money to hire a new preacher and pay for heating during the winter months. This recipe is still celebrated in Woodstock, Virginia during the first week of November every year.

My version adds bacon and mixed herbs and it's totally comforting and dreamy. I hope you try this - you can vary the ingredients as you wish. The beets are what give this dish the "red” color. Use fresh, roasted beets whenever you can by roasting whole washed beets in a 385-degree F. oven until fork tender. When cool enough rub the skin away and dice them small. Otherwise, use beets packed in water, drain and pat dry.

Ingredients

8 slices of good bacon
1 small onion, diced
1 1/2 cups cooked, diced potatoes
2 cups cooked corned beef, chopped
1 1/2 cups cooked diced beets (not in vinegar)
1/2 cup half-and-half
1/4 cup mixed fresh herbs, chopped
Salt and pepper as necessary

Method

1. Cook the bacon until it is crispy and then drain on paper towels and then chop into small pieces. Save all but 2 tbsps. of the bacon fat (reserve the rest) and cook the onions in this until tender and opaque. Add the onions to the bacon in a large bowl along with the diced potatoes, cooked corned beef, beets, half-and-half and the herbs. At this point, season with salt and pepper as you see fit.

2. Heat the remaining bacon fat (or olive oil) in a large pan and add the hash, pressing down evenly all around. Cook over a medium to high heat until the bottom of the hash is golden brown. To flip:- place a large plate upside down in the pan on top of the hash and holding the plate with one hand and the skillet with another, flip it over - then place the pan over the plate and invert again, so that the un-crispy side is in the bottom of the pan. Brown again, slide onto a serving plate, and serve with a simple garden salad.

NOTE: Substitute and experiment with other proteins such as leftover pork, chicken, turkey if you are out of corned beef.