Red Flannel Hash

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Title: Red Flannel Hash
Categories: Meats
Yield: 6 servings

1/2 lb Beets,trimmed
2 md Potatoes,peeled
3 c Cubed cooked corned beef
2 Carrots, peeled and finely
Chopped
1 sm Green pepper,finely chopped
1 lg Onion, finely chopped
1 sm Clove garlic,minced
3 tb Chopped fresh parsley
2 1/2 tb Butter
1 ts Worcestershire sauce
1 ts Hot pepper sauce
1/4 c Tomato juice
Salt and pepper to taste
6 Poached eggs

Place beets in saucepan,cover with cold,unsalted water and slowly
heat to boiling.Reduce heat and simmer until barely tender,about 35
minutes.Drain under cold water.Remove skins,cube and place in large
bowl. Cook potatoes in boiling salted water for 10 minutes.Drain.Cool
slightly,cube and add to beets.Add corned beef,carrots,green pepper,
onion,garlic and parsley.Mix well. Melt butter in 10" oven proof
skillet.Press mixture into skillet and cook,uncovered,6 minutes.Stir
in Worcestershire sauce,hot pepper sauce,tomato juice and salt and
pepper to taste.Cook,without stirring, 30 minutes.Preheat oven to 350
degrees. Using two large spatulas,flip the mixture over and place
skillet in oven.Bake until the potatoes are brown and tender,about 30
minutes. Top with poached eggs.Serves 4 to 6.

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