Bryn Teg (Red Flannel Hash)

Source: L.L. Bean Book of New England Cookery

1 cup corned beef brisket, chopped, cooked
1/2 cup chopped cooked vegetables; such as carrots,
    parsnips, cabbage, onions
1 cup cooked beets, chopped
2 cups boiled potatoes, chopped
Bacon fat or vegetable shortening
1/2 cup beef broth
1 tablespoon parsley, chopped
4 poached eggs, optional

Toss the chopped meat and vegetables in a mixing bowl. Heat a skillet containing fat or shortening about 1/4 inch deep. Spread the hash smoothly to cover the bottom of the pan, tamping it down a bit and 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 hot platter. Sprinkle with parsley. Poached eggs can be placed on top when served.

Serves 4.