Red Flannel Hash (4 servings) 1 cup corned beef brisket - chopped and cooked 1/2 cup chopped cooked vegetables - your favorite (carrots cabbage and onions work great) 1 cup cooked beets - chopped 2 cups boiled potatoes - chopped bacon fat or vegetable shortening 1/2 cup beef broth 1 Tablespoon parsley - chopped In a large mixing bowl, toss together the chopped meat and vegetables. Heat a skillet containing fat or shortening about 1/4 inch deep. Spread all ingredients except parsley and broth smoothly to cover the bottom of the pan, tamping it down a bit and then adding a little broth. Cook without stirring over very low heat, until the hash begins to brown at the edges, at least 30 minutes. Fold it as you would an omelet and slide it onto a serving plate. Sprinkle with parsley. Great for around St. Patrick's Day when corned beef brisket is easier to find and often cheaper. Top with poached eggs to make the meal complete. Very popular in New England. Mr Breakfast would like to thank IrishGirl for this recipe. Recipe number 1050. Submitted 8/28/2003.