It will soon be St. Patrick's Day, when our thoughts turn to corned beef and cabbage, and, more importantly, leftover corned beef for red flannel hash. I like corned beef and cabbage, but it's the hash I look forward to the most. Regular corned beef hash is good, but red flannel is better -- especially for beet lovers. Baking the beets is a good idea: the texture will be better than boiled beets. They're baked pretty much like a potato. Once cool, the skins should slide off easily. I grew up on baked beets (thanks Grandma) and have always loved them.

Read the recipe on Food52.com