| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | May 1993 | 1 | Servings | |
INGREDIENTS
| 1 | T | Unsalted butter |
| 1 | T | Vegetable oil |
| 3 | Cooked beets, about 3/4 | |
| pound | ||
| peeled and cut into | ||
| 1/2-inch cubes | ||
| 3 | Cooked carrots, cut into | |
| 1/2-inch | ||
| cubes | ||
| 2 | Cooked boiling potatoes, cut | |
| into 1/2-inch | ||
| cubes | ||
| A, 1/4-pound piece of | ||
| corned beef cut | ||
| into 1/4-inch cubes | ||
| 1 | Scallions, sliced thin |
INSTRUCTIONS
In a heavy skillet heat the butter and the oil over moderately high heat until the foam subsides and in the fat stir-fry the beets, the carrots, the potatoes, the corned beef, and the scallions with salt and pepper to taste for 6 minutes, or until the hash is browned. Serves 4. Gourmet May 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 4749
Calories From Fat: 2599
Total Fat: 290g
Cholesterol: 1428.4mg
Sodium: 18457.7mg
Potassium: 8859.7mg
Carbohydrates: 298.6g
Fiber: 34.8g
Sugar: 58.7g
Protein: 236.6g