Red Flannel Hash
|Corned beef||2 Cup (32 tbs), cut into small cubes (Cooked Or Canned)|
|Canned sliced beets||8 Ounce (1 Can)|
|Boiled potatoes||2 Cup (32 tbs), chopped|
|Instant minced onion||2 Teaspoon|
|Milk/Evaporated milk / beef stock||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||1 Tablespoon (For Garnishing)|
|Catsup||2 Tablespoon (Chili Sauce)|
In a heavy skillet melt 2 tablespoons margarine; add corned beef, drained and chopped beets, cooked potatoes, instant minced onion, salt, pepper, and liquid.
Cover and cook over slow heat 40 minutes or until browned nicely on bottom.
To serve, you may fold like an omelet and turn out onto a hot platter or, stir so brown bits are very visible and spoon onto hot platter.
Sprinkle with parsley.
Have catsup or chili sauce handy.
Recipe may be doubled or tripled easily.