---------- Recipe via Meal-Master (tm) v8.02
  
       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.
  
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