3
medium all-purpose potatoes
2 tablespoons butter
1 medium onion, chopped
2 tablespoons vegetable oil
3 cups diced, cooked corned beef
1 pound diced, cooked beets (canned is fine)
Black pepper, to taste
Freshly grated nutmeg, to taste
1/2 cup cream, milk or stock
Yields 4 servings.
Preheat the broiler.
Peel potatoes, cut into chunks and cook in boiling,
lightly salted water for about 12 to 15 minutes, or
until tender but still firm. Drain. When cool enough
to handle, chop into dice.
Heat butter in a skillet set over moderate heat. When
butter has melted and looks foamy, add onion and cook,
stirring occasionally, for about 2 minutes, or until
onion has softened.
Add vegetable oil and heat briefly.
Then add meat, potatoes and beets. Grind fresh black
pepper and freshly grated nutmeg over mixture. Pour
in cream.
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