| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
May 1993 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter |
| 1 |
tb |
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 |
bn |
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
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