'Red flannel' hash is a classic New England dish that gets its name from the beets contained herein. Serve this casual supper with buttered rye bread and a cucumber salad in dill vinaigrette.

Red Flannel Hash

3 cups julienne-cut cooked pork loin (about 1 1/2 pounds)

6 slices bacon, diced
1/2 cup sliced green onions
1/2 cup chopped green bell pepper
1 (18-ounce) bag cooked, peeled and diced potatoes
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup drained, chopped pickled beets

1. Place bacon pieces in large nonstick skillet. Cook over medium heat; remove and discard about half of fat from pan as it accumulates. When bacon is browned, raise heat and stir in onion and green pepper, cook and stir 1 to 2 minutes, until vegetables are soft.
2. Add potatoes, Worcestershire sauce, salt and pepper. Cook and stir 4 to 5 minutes, until potatoes are lightly browned.
3. Stir in pork and beets; cook and stir to heat through.

Serves 6.

Nutrition Facts: Calories 330 calories Protein 29 grams Fat 11 grams Sodium 340 milligrams Cholesterol 75 milligrams Saturated Fat 4 grams Carbohydrates 21 grams Fiber 2 grams

Recipe provided courtesy of Pork, Be Inspired®.