4 tablespoons Butter 2 cups Cooked Beets (cubed) 2 cups Cooked Potatoes (cubed) 2 cups Cooked Corned Beef (chopped) 2 tablespoons Worcestershire Sauce 1/2 cup Chopped Parsley Salt and Pepper
Heat 4 tablespoons butter in a cast iron skillet over medium high heat. Add the potatoes, beets, and corned beef to pan and season with salt and pepper. Toss and cook until heated through, about 3 minutes. Add Worcestershire and parsley.
Hot Sauce (to garnish)
Toss and press the mixture into the pan so that the hash begins to crisp, about 3 minutes. Break up into pieces and divide among 4 plates. Garnish with hot sauce.
5 Eggs 1 tablespoon Olive oil 1 tablespoon Butter
In a nonstick pan, heat the reserved tablespoon of butter and 1 tablespoon of olive oil over medium heat. Once it has foamed and subsided, crack eggs into the pan and fry to desired doneness. Season with salt and pepper. Serve the hash topped with the fried eggs.