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Corned-Beef-and-Beet Hash

Use about equal amounts of cooked corned beef and boiled potatoes, and a little less quantity of cooked beets. Chop all three separately. Mix and season with salt and pepper. Try out a few thin slices of fat salt pork until crisp, chop and add to mixture; use the fat (or part of it) in warming up the hash. Moisten with hot water.

Heat in hot frying-pan, turning often to keep it from sticking. This mixture may be formed into balls, rolled in flour, and then browned.