Categories: Beef, Potatoes, Turnip 
      Yield: 4 servings 
  
      2    Cooked peeled potatoes 
      2    Cooked turnips OR 
           Rutabaga*, same amount app 
      3 tb Whipping cream 
      2    Cooked beets 
      2 c  Diced cooked corned beef 
      1    Onion, minced 
      1 ts Dried savory 
    1/4 ts Ground nutmeg 
      3 tb Butter 
    1/4 ts Pepper 
      1    Salt 
      4    Eggs, poached 
      3 tb Minced fresh parsley 
  
  Prepare this savory hash in a heavy cast iron skillet to ensure a crusty 
  finish.  Serve each portion topped with a poached egg, minced parsley and 
  home style chili sauce or ketchup on the side. Crisp sourdough toast 
  slathered with butter and a cabbage coleslaw are great accompaniments. Dice 
  Potatoes, turnips and beets into 1/4 inch cubes; place in bowl and toss 
  with beef, onion, savory and nutmeg to make 9 cups. In 9 or 10 inch heavy 
  skillet, heat butter over medium high heat until sizzling,spread meat 
  mixture in pan. Cook, loosening edge often and shaking pan,for 8-10 minutes 
  or until parts are crusty. Using large spatula, turn over in pieces; pour 
  in whipping cream to flow underneath. sprinkle with pepper; season with 
  salt to taste. Cook over medium heat, shaking pan occasionally, for 15 
  minutes or until heated through and Potatoes and meat are crusty. Top each 
  serving with egg, sprinkle with parsley. Makes 4 servings.