Yield: 1 servings
Measure | Ingredient |
---|---|
1 tablespoon | Unsalted butter |
1 tablespoon | Vegetable oil |
3 \N | Cooked beets; (about 3/4 pound), |
\N \N | ; peeled and cut into |
\N \N | ; 1/2-inch cubes |
3 \N | Cooked carrots; cut into 1/2-inch |
\N \N | ; cubes |
2 \N | Cooked boiling potatoes; cut into 1/2-inch |
\N \N | ; cubes |
\N \N | A; (1/4-pound) piece of |
\N \N | ; corned beef, cut |
\N \N | ; into 1/4-inch cubes |
1 bunch | Scallions; sliced thin |
In a heavy skillet heat the butter and the oil over moderately high heat until the foam subsides and in the fat stir-fry the beets, the carrots, the potatoes, the corned beef, and the scallions with salt and pepper to taste for 6 minutes, or until the hash is browned.
Serves 4.
Gourmet May 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.