Red Flannel Hash

2 tb Bacon drippings
1/2 c Chopped red onion
1 can (12 oz) corned beef OR 2 cups cooked corned beef
1 lb Potatoes (about 2 medium sized), cooked
1 can (8 oz) diced beets, drained or 1 cup cooked diced beets
1/4 c Milk or Cream
2 tb Chopped fresh parsley
Salt and pepper to taste

Heat bacon drippings in a large iron skillet; add onion and saute until soft, about 5 minutes. Add corned beef, potatoes, beets, and salt and pepper, to taste. Spread in a layer and cook over medium-high heat until potatoes begin to crisp on bottom, about 10 minutes (lift with a spatula to check). Using large spatula, turn over in pieces; pour in milk or cream to flow underneath. If desired, place a lid or metal plate that is slightly smaller in diameter than the skillet over the hash to tamp it down.

Meanwhile, poach 1 or 2 eggs per serving until done to your liking. Spoon hash onto plates and top each portion with eggs, sprinkle with parsley, and serve with dilled sour cream, if desired.

Dilled Sour Cream

3/4 cup sour cream
3 tablespoons chopped fresh dill

Makes 4 servings.

Note: Leave out the beets to make regular corned beef hash. Can replace with more potatoes or cooked carrots.