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The day after St. Patrick's Day, use up all that extra corned beef in this savory breakfast hash. Photo: Courtesy of Beef Industry Council.

Corned Beef, Potato and Pepper Hash

12 ounces cooked corned beef, cut into 1/2-inch cubes
1 teaspoon salt
1 pound russet potatoes, peeled and cut into 1/2-inch cubes
2 tablespoons butter, divided use
1 medium onion, coarsely chopped
1/3 cup chopped red bell pepper
1/3 cup chopped yellow bell pepper
1/3 cup chopped green bell pepper
3 tablespoons chopped fresh parsley
1/4 cup half-and-half
3 tablespoons white cooking wine
1/2 teaspoon dry mustard
1/8 teaspoon black ground pepper

1. Bring water to a boil in a large saucepan; add salt and potatoes. Return to a boil. Cook 5 minutes; drain well.
2. Melt 1 tablespoon of the butter in cast-iron or large heavy skillet over medium-high heat; add onion and peppers. Cook and stir 2 minutes or until tender-crisp; remove from pan. Add corned beef, potatoes and parsley to onion mixture; mix lightly.
3. Combine half-and-half, wine, mustard and pepper; add to corned beef mixture and mix well.
4. Wipe out cast-iron skillet with paper towel; place over medium heat until hot. Add remaining 1 tablespoon butter. Add corned beef mixture, pressing down firmly. Cook hash 15 minutes or until browned, turning with flat spatula several times.

Makes 4 servings.

Recipe and photograph courtesy of Beef Industry Council.