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
BRING water to a boil in a large saucepan; add salt and potatoes. Return to a boil. Cook 5 minutes; drain well.
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.
COMBINE half-and-half, wine, mustard and pepper; add to corned beef mixture and mix well.
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.