Red Flannel Hash

Cook beets in water in medium saucepan over low heat until tender, about 20 to 25 minutes. Drain thoroughly. Cut into 1/4 inch (1 cm) pieces. Set aside.

Melt 1/4 cup (50 ml) butter in large saucepan over medium heat. Add onion and cook until golden brown, stirring occasionally, about 15 to 20 minutes. Mix in beets and corned beef. Season with salt and pepper.

Flatten mixture slightly with back of spoon. Reduce heat to low. Crack eggs in circle over top of hash. Cover and cook until eggs are cooked but soft, about 8 minutes. Transfer to plates and serve immediately.

Serves 6