Page 81 - One-Dish Meals

Red Flannel Hash

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.
P R E P 15 minutes C O O K 30 minutes M A K E S 4 main-dish servings

1
1 tablespoon butter or margarine 1 ⁄2 cups bite-size pieces cooked
corned beef (reserved from
1 tablespoon vegetable oil
Corned Beef with Cabbage and
1 jumbo onion (about 1 pound),
Potatoes, page 84), about
chopped
6 ounces
1
2 large stalks celery, cut into ⁄2-inch 1 ⁄2 teaspoon salt
pieces
1 ⁄4 teaspoon coarsely ground
1
1 can (14 ⁄2 ounces) whole beets,
black pepper
1
drained and cut into ⁄2-inch pieces
1 tablespoon chopped fresh parsley
4 cups bite-size pieces cooked
potatoes (reserved from Corned
Beef with Cabbage and Potatoes,
page 84)
1. 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 ten-
der, stirring occasionally.

2. 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.

E A C H S E R V I N G About 415 calories | 19 g protein | 62 g carbohydrate |
11 g total fat (3 g saturated) | 40 mg cholesterol | 1,065 mg sodium.

Stir-Fries & Skillet Suppers 81