Red Flannel Hash
This is an old-fashioned skillet meal that satisfies big appetites with its hearty mix of ingredients. It gets its name from the rosy color the dish picks up from the beets.
-Jesse & Anne Foust, Bluefield, West Virginia
Ingredients
- 3 tablespoons vegetable oil
- 1 can (14-1/2 ounces) sliced beets, drained and chopped
- 2 cups chopped cooked corned beef
- 2-1/2 cups diced cooked potatoes
- 1 medium onion, chopped
- 1/4 cup half-and-half cream
- 2 tablespoons butter, melted
- 2 teaspoons dried parsley flakes
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
