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Inspired by a classic, these individual red flannel cakes blur the line between hash and hash browns; the crisped patties of sugary beets, Yukon gold potatoes, and smoked bacon aren't complete without a dollop of cool, tangy sour cream.

Source: Martha Stewart Living, April 2007
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  • BellaSunshine
    31 DEC, 2012
    This is really lovely! I made it for Christmas brunch and the color is to die for. I did reduce the bacon by about half and I thought it was plenty. Company loved it and I will be making it again!
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