Red Flannel Hash

Try this corned-beef hash with potatoes, carrots, and onions that is dotted with dark red beets.

Ingredients:

• 2 tablespoons Oil
• 3 cups cooked Corned Beef, large diced
• 3 cups cooked Vegetables (potato, carrot, onion, etc.), large diced
• 3 Beets, peeled, cooked, diced
• 4 Eggs, poached

Directions:

Heat the oil in a heavy skillet. Add the beef, vegetables and beets. Reduce the heat. Stir well once. Press the mixture down once. Allow to cook undisturbed for about 15 minutes or until lightly brown. Serve warm topped with a poached egg.

Number of Servings: 4-6

Notes from the Cook: This dish provides a great way to use the leftovers from a New England boiled dinner.