Instructions
Place the potatoes in a saucepan, cover with lightly salted water and bring to a boil over high heat.
Lower the heat to a simmer and cook for or until tender.
Drain, chop the potatoes into small pieces and place in a bowl.
Cook the beets, peel them and chop into small pieces; add to the potatoes.
Add the corned beef, toss ingredients and set aside.
Heat one tablespoon butter and one tablespoon vegetable oil in a large sauté pan over medium heat.
When the butter has melted and looks foamy, add the onion and cook for or until softened.
Add the remaining butter and vegetable oil and heat until the butter has melted and looks foamy.
Add the contents of the bowl, sprinkle with pepper and nutmeg and pour in the cream.
Stir ingredients to distribute them evenly.
Cook for or until browned and crusty on the bottom.
Add more cream if the mixture looks dry.
Turn the hash over whole or in pieces and cook for another or until browned and crispy.
Serve topped with fried eggs if desired.
Makes 2 dinner servings, 4 brunch servings