Corned Beef, Potato, and Pepper Hash

Corned Beef, Potato, and Pepper Hash Recipe:

Serves 4

Ingredients:
1 teaspoon salt
1 pound russet potatoes, peeled and cut into ½-inch cubes
2 tablespoons, butter
1 medium onion, coarsely chopped
1 cup chopped red or green bell pepper
12 ounces cooked corned beef, cut into ½-inch cubes
3 tablespoons chopped parsley
¼ cup half-and-half
3 tablespoons white wine
½ teaspoon dry mustard
Black pepper to taste

Procedure:
To a large pot of boiling water, add the salt and potatoes. Cook for 7 minutes, or until the potatoes are tender. Drain the potatoes well and set aside. Melt 1 tablespoon of the butter in a large, heavy frying pan over medium high heat. Add the chopped onion and bell pepper. Cook, stirring constantly, for 5 minutes, or until the vegetables are tender. Pour the contents of the frying pan into a large mixing bowl. Add the corned beef, potatoes, and parsley to the onion mixture. Mix lightly. In another small bowl, combine the half-and-half and wine. Add the mustard and pepper to taste. Pour over the corned beef mixture and mix gently but well. Wipe out the frying pan with a paper towel and set it on the stove over medium heat. When it is hot, add the remaining 1 tablespoon of butter. Add the corned beef mixture and press it down firmly. Cook the hash for 15 minutes, or until it is well-browned, turning it once with a flat spatula.