Recipe - Red Flannel Hash

2 Cooked peeled potatoes
2 Cooked turnips OR
Rutabaga*, same amount app
3 tablespoon Whipping cream
2 Cooked beets
2 cup Diced cooked corned beef
1 Onion, minced
1 teaspoon Dried savory
One fourth teaspoon Ground nutmeg
3 tablespoon Butter
One fourth teaspoon Pepper
1 Salt
4 Eggs, poached
3 tablespoon Minced fresh parsley

Prepare this savory hash in a heavy cast iron skillet to ensure a crusty
finish. Serve each portion topped with a poached egg, minced parsley and
home style chili sauce or ketchup on the side. Crisp sourdough toast
slathered with butter and a cabbage coleslaw are great accompaniments. Dice
Potatoes, turnips and beets into One fourth inch cubes; place in bowl and toss
with beef, onion, savory and nutmeg to make 9 cups. In 9 or 10 inch heavy
skillet, heat butter over medium high heat until sizzling,spread meat
mixture in pan. Cook, loosening edge often and shaking pan,for 810 minutes
or until parts are crusty. Using large spatula, turn over in pieces; pour
in whipping cream to flow underneath. sprinkle with pepper; season with
salt to taste. Cook over medium heat, shaking pan occasionally, for 15
minutes or until heated through and Potatoes and meat are crusty. Top each
serving with egg, sprinkle with parsley. Makes 4 servings.

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