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Red Flannel Hash

Grannys.kitchen's picture
Ingredients
  Corned beef 2 Cup (32 tbs), cut into small cubes (Cooked Or Canned)
  Margarine 2 Tablespoon
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Beef

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