Red Flannel Hash

• 2 each potatoes peeled, cooked
• 2 each turnip or rutabaga, cooked
• 3 tablespoons heavy whipping cream
• 2 each beets cooked
• 2 cups corned beef cooked, diced
• 1 each onions minced
• 1 teaspoon savory
• 1/4 teaspoon nutmeg ground
• 3 tablespoons butter
• 1/4 teaspoon black pepper
• 1 x salt
• 4 large eggs poached
• 3 tablespoons parsley leaves fresh, minced

1. Prepare this savory hash in a heavy cast iron skillet to ensure a crusty finish.
2. Serve each portion topped with a poached egg, minced parsley and home style chili sauce or ketchup on the side.
3. Crisp sourdough toast slathered with butter and a cabbage coleslaw are great accompaniments.
4. Dice potatoes, turnips and beets into 1/4 inch cubes.
5. Place in bowl and toss with beef, onion, savory and nutmeg to make 9 cups.
6. In 9 or 10 inch heavy skillet, heat butter over medium high heat until sizzling, spread meat mixture in pan.
7. Cook, loosening edge often and shaking pan, for 8 to 10 minutes or until parts are crusty.
8. Using large spatula, turn over in pieces.
9. Pour in whipping cream to flow underneath.
10. Sprinkle with pepper; season with salt to taste.
11. Cook over medium heat, shaking pan occasionally, for 15 minutes or until heated through and potatoes and meat are crusty.
12. Top each serving with egg, sprinkle with parsley.
13. Makes 4 servings.

potatoes, heavy whipping cream, beets cooked, corned beef, onions, savory, nutmeg ground, butter, black pepper, salt, eggs, parsley

Taken from recipeland.com/recipe/v/red-flannel-hash-971 (may not work)