Yankee Red Flannel Hash

1/3 cup of finely chopped onion
1/4 cup of shortening or salad oil
1 1/2 cups of finely chopped cooked corned beef
3 cups of finely chopped cooked potatoes
One 1 pound can of beets, finely chopped
1/3 cup of milk
1/2 teaspoon of salt
A dash of bottled hot pepper sauce

In a skillet cook the onion in hot shortening until tender, but not brown. Lightly toss together with the remaining ingredients.

Spread the hash evenly over bottom of skillet.

Cook over medium heat until the bottom of hash is brown and crusty.

Makes 4 servings