Corned Beef and Beet Hash Recipe

A rich-and-colorful combination of corned beef, potatoes and beets.
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  • 2 cups chopped leftover cooked Cook's® Corned Beef
  • 1 pound red potatoes, cooked, finely chopped (about 2 cups)
  • 1 can (8 ounces) sliced beets, drained, finely chopped
  • 1 medium onion, chopped (about 1/2 cup)
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 teaspoon salt
  • 1/4 cup oil
  • chopped fresh parsley (optional)
  • Combine corned beef, potatoes, beets, onions, pepper and salt in large bowl.
  • Heat oil in large skillet over medium heat. Add corned beef mixture; spread to evenly cover bottom of skillet. Cook 12 minutes, or until lightly browned on both sides, turning over, in sections, after 6 minutes.
  • Sprinkle with parsley just before serving, if desired.
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