Delicious Red Flannel Hash
Instructions:
- The trick to great hash is to avoid overstirring. Let it cook undisturbed long enough to become crisp and golden. Serve by the plateful with a cucumber-and-dill salad.
- 1 tablespoon butter or margarine
- 1 tablespoon vegetable oil
- 1 jumbo onion (about 1 pound), chopped
- 2 large stalks celery, cut into 1â„2-inch pieces
- 1 can (141â„2 ounces) whole beets, drained and cut into 1â„2-inch pieces
- 4 cups bite-size pieces cooked potatoes
- 11â„2 cups bite-size pieces cooked corned beef about 6 ounces
- 1â„2 teaspoon salt
- 1â„4 teaspoon coarsely ground black pepper
- 1 tablespoon chopped fresh parsley
- In nonstick 12-inch skillet, heat butter with oil over medium heat. Add onion and celery and cook 15 minutes or until lightly browned and tender, stirring occasionally.
- Increase heat to medium-high; add beets, potatoes, corned beef, salt, and pepper, and cook 15 minutes or until browned, stirring occasionally. Sprinkle with parsley to serve.