Corned beef hash ala Marky

Number of Servings: 4

3 cups of diced leftover corned beef
2 cups of mashed boiled potatoes
1 15 oz. can of drained beets
2 mashed boiled carrots
1 beaten egg
1 tablespoon of horseradish
1 teaspoon of dill
1 teaspoon of basil
1 teaspoon of salt
freshly ground black pepper to taste
2 tablespoons of rendered fat

Mash the beets. In a mixing bowl thoroughly mix the mashed beets with all of the other ingredients, except the fat. Put the fat in a saute pan, and then add the corned beef mixture onto the pan, Level it out, and cook over medium heat for 40 minutes, or until a brown crust forms on the bottom.