CORN BEEF HASH

Cut the cooked meat into one-half inch cubes and place in a saucepan and add to each cup of meat One and one-half cups of pared and diced potatoes, One-half cup of finely chopped onions, One cup of boiling water. Cover closely and steam until meat and potatoes are tender and the water is evaporated; then season. Now melt three tablespoons of shortening in an iron frying pan and when hot turn in the hash, forming an omelet shape in half the pan. When nicely browned, turn the hash with a cake turner, still keeping the omelet shape, and brown. Turn on a hot platter and garnish with finely chopped parsley.