 | | Directions | - 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.
|
|
|
| Ingredients | | - |  | 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) |
| |
| |
