- 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.
|-||2 cups chopped leftover cooked Cook'sÂ® 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)|