2 1/4 c. chopped, cooked corned beef
2 1/4 c. chopped potatoes
1/4 c. chopped onion
1/3 c. stock cream milk
Salt and pepper
2 tbsp. butter
Parsley

Mix together beef, potatoes, onion, and stock and season to taste. Add to butter in hot frying pan, spreading evenly over bottom. Cook slowly until browned on bottom. Fold over as for omelet, serve on hot platter and garnish with parsley. 6 portions.