Red flannel hash | The Cook and the Curator | Sydney Living Museums

Ingredients

• 2 cups cold boiled potatoes, diced into 1 cm cubes
• 2 tablespoons butter or olive oil
• 1 cup cooked whole beetroot, boiled or tinned, diced into 1 cm cubes
• 1 cup cold cooked meat, diced
• 2 cups peas, to serve
• mint sauce, to serve
• milk, optional