• Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and pepper and cook a few minutes, until translucent.
• Add corned beef and potatoes. Spread out evenly over the pan. Increase the heat to medium-high and press down on the mixture with a heat-proof spatula.
• Do not stir the potatoes and corned beef, but let them brown. If you hear it sizzling, that's a good sign.
• Use a spatula to peek underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula.
• If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.

Egg-a-licious: Your choice, hash is good with eggs cooked any style

• Or cook eggs like Shashuka. When hash is close to being done, create depressions in the hash and crack an egg into each spot. Cover skillet for a couple minutes until egg is cooked to your liking.
• Remove from heat, top with chopped parsley or scallions. Season with freshly ground black pepper and salt to taste.