Red Flannel Hash With Dilled Sour Cream Recipes

Steps:

• Mix sour cream and dill in small bowl. Season with salt and pepper. Cover and chill until ready to serve. (Dilled sour cream can be made 2 days ahead.)
• Steam potatoes until tender, about 8 minutes. Transfer to large bowl; chill until cold, about 15 minutes. Mix in corned beef, beets and onion. Working in batches and using on/off turns, coarsely chop mixture in processor. Return mixture to same bowl. Add egg; toss to mix. (Can be prepared 4 hours ahead. Cover and chill.)
• Heat oil in large nonstick skillet over medium-high heat. Add corned beef mixture; cook until bottom is brown and crisp, about 10 minutes. Continue cooking until brown and crisp on both sides, flattening with spatula and turning mixture over in sections, about 10 minutes. Transfer to plates. Serve with dilled sour cream.

Steps:

• Place steamer rack in large pot. Fill pot with enough water to come just to bottom of rack. Place all potato pieces on steamer rack. Bring water to boil over high heat. Cover pot. Steam potatoes until tender, about 13 minutes. Transfer to bowl. Place beets on steamer rack; steam until tender, about 10 minutes. Transfer to bowl with potatoes.
• Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Reserve 1 tablespoon drippings in skillet. Add bacon, onion, parsley, whipping cream, salt and pepper to vegetables in bowl. Heat drippings reserved in skillet over medium-high heat. Stir in hash mixture. Flatten with spatula to compact. Cook hash until brown on bottom, about 4 minutes. Continue cooking until heated through, stirring up bottom crust occasionally, about 10 minutes. Divide hash among 4 plates and serve.

Steps:

• In a large skillet, heat oil over medium-high heat. Add all remaining ingredients. Reduce heat to low; cook and stir until lightly browned and heated through, 20 minutes.