New England Vegetable Hash
2 1/2 cps chopped cooked potato
1 cp chopped, cooked turnip or carrot
1 cp chopped cooked beets
1 cp cooked chopped celery or cabbage
1 onion, grated
milk to moisten as needed
1 - Combine the vegetables. Season to taste with the salt and pepper;
moisten with milk until they barely stick together.
2 - Melt 3 tbsp fat in a medium sized frying pan; pack in the hash mixture.
3 - Cook very slowly until browned on the bottom.
4 - Fold over, omelet style; and serve plain or with creamed mushrooms, eggs, or tomato sauce.