Stir-fried red flannel hash

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.

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