Recipe - Bryn Teg Red Flannel Hash

1 cup Corned beef brisket
Chopped, cooked
One half cup Chopped cooked vegetables,
Such as
Carrots, parsnips, cabbage,
Onions
1 cup Cooked beets chopped
2 cup Boiled potatoes chopped
Bacon fat or vegetable
Shortening
One half cup Beef broth
1 tablespoon Parsley chopped
4 Poached eggs optional

Toss the chopped meat and vegetables in a mixing bowl. Heat a skillet
containing fat or shortening about One fourth inch deep. Spread the hash smoothly
to cover the bottom of the pan, tamping it down a bit and adding a little
broth. Cook without stirring over very low heat, until the hash begins to
brown at the edges, at least 30 minutes. Fold it as you wouldan omelet and
slide it onto a hot platter. Sprinkle with parsley. Poached eggs can be
placed on top when served.

Recipe By : L.L. Bean Book of New England Cookery

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini