Instructions: 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.

This recipe yields 4 to 6 servings.

Comments: Early in this century, fresh meat became a staple on many American tables. But old methods of flavoring and preserving beef - corning, for instance, which involved brining the meat with spices - remained popular. Often in New England, leftover corned beef simmered with vegetables would be chopped up and transformed into red flannel hash, so called because of the crimson color beets gave to the dish.

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