Title: Red flannel hash
 Categories: Beef, Potatoes, Turnip
      Yield: 4 Servings
 
      2    Cooked peeled potatoes
      2    Cooked turnips OR
           Rutabaga*, same amount app
      3 tb Whipping cream
      2    Cooked beets
      2 c  Diced cooked corned beef
      1    Onion, minced
      1 ts Dried savory
    1/4 ts Ground nutmeg
      3 tb Butter
    1/4 ts Pepper
      1    Salt
      4    Eggs, poached
      3 tb 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 1/4 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 8-10 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.