365 Favorite Brand Name Casseroles & One-Dish Meals

In case anyone is planning on making a corned beef this weekend or on Monday this would be a good recipe for any leftovers. It is from 365 Favorite Brand Name Casseroles & One-Dish Meals.

Corned Beef, Potato And Pepper Hash

1 teaspoon salt
1 pound Russet potatoes, cut into 1/2-inch cubes
2 tablespoons butter, divided
1 medium onion, coarsely chopped
1/3 cup each chopped red, yellow and green bell peppers
12 ounces cooked corned beef, cut into 1/2-inch cubes
3 tablespoons chopped parsley
1/4 cup half-and-half
3 tablespoons dry white wine
1/2 teaspoon dry mustard
1/8 teaspoon black pepper
Bring water to a boil in large saucepan; add salt and potatoes. Return to a boil. Cook 5 minutes; drain well. Melt 1 tablespoon butter in cast-iron or large heavy skillet over medium-high heat; add onion and bell peppers. Cook and stir 2 minutes or until crisp-tender; remove from pan. Add corned beef, potatoes and parsley to onion mixture; mix lightly. Combine half-and-half, wine, mustard and pepper. Add to corned beef mixture; mix well. Wipe out cast-iron skillet with paper towel; place over medium heat until hot. Add remaining butter. Add beef mixture; press down firmly. Cook 15 minutes or until browned; turn with spatula several times.