Red Flannel Hash

• 1 tbsp. margarine or butter
• 1 tbsp. vegetable oil
• 1 jumbo onion
• 2 large celery stalks
• 1 can whole beets
• 4 c. bite-size pieces cooked potatoes reserved from Corned Beef with Cabbage and Potatoes
• 1 1/2 c. bite-size pieces cooked corned beef reserved from Corned Beef with Cabbage and Potatoes
• 1/2 tsp. salt
• 1/4 tsp. coarsly ground black pepper
• 1 tbsp. fresh parsley leaves

1. In nonstick 12-inch skillet, heat margarine or butter with oil over medium heat.
2. Add onion and celery, and cook 15 minutes or until lightly browned and tender, stirring occasionally.
3. Increase heat to medium-high; add beets, potatoes, corned beef, salt, and pepper, and cook 15 minutes or until browned, stirring occasionally.
4. Sprinkle with parsley to serve.

margarine, vegetable oil, onion, celery stalks, whole beets, bitesize, bitesize, salt, coarsly ground black pepper, parsley

Taken from www.delish.com/recipefinder/red-flannel-hash-1930 (may not work)