Yankee Red Flannel Hash (Corned Beef Skillet Dish)

This was one of my favorites made by Mother, growing up in Nashville, TN. She got it from her Better Homes & Garden Cookbook (much older version than the one I got when I married). I recently tried this out on a dear upstate New Yorker friend who claimed "wasn't too crazy about beets" but loved this.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1 1⁄2 cups  finely chopped canned corned beef
• 3  cups  finely chopped cooked potatoes
• 1 1⁄2 cups  finely chopped  canned beets
• 1⁄3 cup  finely chopped onion
• 1⁄3 cup milk
• 1  teaspoon salt
• 3  drops Tabasco sauce
• 3 -4  tablespoons  fat

Directions

1. Lightly toss together corned beef, potatoes, beets and onion.
2. Add milk, salt, and Tabasco.
3. Season to taste with more salt and pepper as needed.
4. Melt fat in skillet.
5. Spread hash evenly over bottom.
6. Cook over medium heat until underneath side is brown and crusty.