Red Flannel Hash Prep Time: 15 minutes Cook Time: 20 minutes Servings: 4 Serving Size: 1 cup Ingredients - 2 tablespoons butter - 1 onion, chopped - 2 cups cut up cooked meat - 2 cups cut up cooked potatoes - 2 cups cut up cooked beets - 1/4 cup broth, gravy or water - salt and pepper to taste    This is traditionally made with left-over corned beef, but use whatever cooked meat you have available. The beets will ensure that it's adequately red. Vary the proportions to suit your ingredients.   Directions Cut meat, potatoes, and beets into small dice. Heat butter in a heavy skillet over medium heat. Add chopped onion and cook, stirring occasionally, until onion is soft (about 5 minutes). Stir in meat, potatoes, beets, and broth. Reduce heat to medium-low. Press the mass down into a thick cake and cook until heated through and somewhat crusty on the bottom	1

	(about 15 minutes). Taste for seasoning, add salt and pepper, if needed. Often served with ketchup or a sprinkling of vinegar. TIP: If you don't have left-over cooked potatoes, cook finely diced raw potatoes with the onions, increasing time to 15 minutes.	2