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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is an old-fashioned skillet meal that satisfies big appetites with its hearty mix of ingredients. It gets its name from the rosy color the dish picks up from the beets. -Jesse & Anne Foust, Bluefield, West Virginia Ingredients:
3 tablespoons vegetable oil |
1 can (14-1/2 ounces) sliced beets, drained and chopped |
2 cups chopped cooked corned beef |
2-1/2 cups diced cooked potatoes |
1 medium onion, chopped |
1/4 cup half-and-half cream |
2 tablespoons butter, melted |
2 teaspoons dried parsley flakes |
1 teaspoon worcestershire sauce |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Heat the oil in a 12-in. skillet. Add all remaining ingredients. Cook and stir over low heat for 20 minutes or until lightly browned and heated through. Yield: 4 servings.
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