Stir-fried red flannel hash
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Unsalted butter |
| 1 | tablespoon | Vegetable oil |
| 3 | Cooked beets; (about 3/4 pound), | |
| ; peeled and cut into | ||
| ; 1/2-inch cubes | ||
| 3 | Cooked carrots; cut into 1/2-inch | |
| ; cubes | ||
| 2 | Cooked boiling potatoes; cut into 1/2-inch | |
| ; cubes | ||
| A; (1/4-pound) piece of | ||
| ; corned beef, cut | ||
| ; into 1/4-inch cubes | ||
| 1 | bunch | Scallions; sliced thin |
Directions
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.