Red Flannel Hash

Name: Red Flannel Hash
Ingredients: 1 tbsp. margarine or butter; 1 tbsp. vegetable oil; 1 jumbo onion; 2 large celery stalks; 1 can whole beets; 4 c. bite-size pieces cooked potatoes reserved from Corned Beef with Cabbage and Potatoes; 1 1/2 c. bite-size pieces cooked corned beef reserved from Corned Beef with Cabbage and Potatoes; 1/2 tsp. salt; 1/4 tsp. coarsly ground black pepper; 1 tbsp. fresh parsley leaves

10 ingredients

4 steps

Ingredients

1 tbsp. margarine or butter
1 tbsp. vegetable oil
1 jumbo onion
2 large celery stalks
1 can whole beets
4 c. bite-size pieces cooked potatoes reserved from Corned Beef with Cabbage and Potatoes
1 1/2 c. bite-size pieces cooked corned beef reserved from Corned Beef with Cabbage and Potatoes
1/2 tsp. salt
1/4 tsp. coarsly ground black pepper
1 tbsp. fresh parsley leaves

Directions

1

In nonstick 12-inch skillet, heat margarine or butter with oil over medium heat.
2

Add onion and celery, and cook 15 minutes or until lightly browned and tender, stirring occasionally.
3

Increase heat to medium-high; add beets, potatoes, corned beef, salt, and pepper, and cook 15 minutes or until browned, stirring occasionally.
4

Sprinkle with parsley to serve.