Red Flannel Hash - cooking recipe

Ingredients

4 c. corned beef leftovers
4 c. cooked potatoes
1/2 head cabbage, quartered and cooked
5 carrots, cut in chunks and cooked
1/2 large turnip, peeled, cut in large chunks and cooked
6 small beets, peeled and cooked
bacon fat for browning

Preparation

The amounts given are intended to show proportions rather than actual amounts, since leftovers seldom come out evenly.
The rule of thumb is to have equal amounts of corned beef and potatoes and enough beets to make the hash dark red.