Corned Beef Hash

In a wooden bowl, put 3 cups of cold boiled potatoes and 4 cups of cold corned beef from which gristle and fat have been removed. Chop until meat and potatoes are fine.

Place frying pan on the stove.

Melt a piece of real butter about the size of 2 eggs in frying pan.

Add a cup of boiling water to butter, then chopped potatoes and corned beef.

Stir until hot.

Turn heat as low as possible.

Tamp down hash in pan; let set on low heat to form a brown crust on the lower side of the hash.

With a broad-bladed knife, fold hash like an omelet and serve.