Red Flannel Hash

1 onion, chopped
3 tablespoons butter
2 cups cooked corn beer, chopped
2 cups boiled potatoes, diced
1 ½ cups cooked beets, diced
¼- 1/3 cup cream or milk
salt and pepper


In skillet, cook onion in butter until soft. Add corned beef, potatoes and beets. Stir in cream or milk and cook over moderate heat until bottom is crusty and brown. Season to taste.
To serve, fold in half like an omelet. May also be served with eggs. Make 4 impressions in hash. Drop an egg in each. Cover pan and continue to cook until eggs are set.