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Red Flannel Hash


  • 1 can cream of potato soup
  • 1 can corned beef
  • 1 can chopped beets
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1/2 tsp. Worcestershire sauce
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  • 1/4 cup cooking or olive oil
  • 2 cubes beef bouillon, melted in 1/2 cup hot water
  • 1 Tbsp. butter or margarine


Make potato soup according to directions on can. Mix all ingredients, except butter or margarine and turn into a greased casserole. Dot with butter or margarine. Bake in a 350 degree F oven for 20 minutes. Serves 6 generous portions. This may be served with canned mushroom or celery soup and is also good served with a poached egg on each portion.

By Robin from Washington, IA

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February 16, 20110 found this helpful

This sounds delicious! Can't wait to try it.
Do you drain the beets first or use the juice?

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