- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 3 cooked beets (about 3/4 pound), peeled and cut into 1/2-inch cubes
- 3 cooked carrots, cut into 1/2-inch cubes
- 2 cooked boiling potatoes, cut into 1/2-inch cubes
- a 1/4-pound piece of corned beef, cut into 1/4-inch cubes
- 1 bunch of scallions, sliced thin
- In a heavy skillet heat the butter and the oil over moderately high heat until the foam subsides and in the fat stir-fry the beets, the carrots, the potatoes, the corned beef, and the scallions with salt and pepper to taste for 6 minutes, or until the hash is browned.