Beets give this New England-style hash a rich red color and its interesting name.
In a large skillet cook shallots or onions in margrine or butter until tender. Stir in potatoes, beets, beef, salt, and pepper. Spread evenly in skillet. Cook over medium heat for 8 to 10 minutes or until browned on bottom, turning occasionally. Stir in milk, and, if desired, hot pepper sauce. Makes 4 servings.