Red Flannel Hash
Ruth H. Turner

1 can or 1 lb. corned beef
3 c. cooked potatoes, chopped
1 1/2 c. cooked chopped beets
1/3 c. chopped onions
1/3 c. milk
1 tsp. salt
3 Tbsp. oil

Pour oil in iron skillet and heat. Mix beef and vegetable, spread evenly on bottom of pan. Add milk. Cook over medium heat until bottom is crusty and brown.