• 1 lb boiled potatoes, cubed
• 2 lbs cooked corned beef
• 1 medium Spanish onion, diced
• 2 green bell peppers, diced
• ½ tsp ground black pepper
• ½ tsp kosher salt
• 1 tbsp Worcestershire sauce
• 3-4 tbsp butter

1. Cut potatoes in ½” pieces and add to a large pot
2. Cover with cold water by about 2". Bring to a boil and boil potatoes until cooked through, but still firm enough to hold their shape. Drain and allow to cool until they can be safely handled
3. Sauté the peppers and onions with butter in saucepan over medium heat until soft and slightly browned, about 5 minutes. Set aside to cool
4. Run the corned beef through a food processor, and process to a fine consistency. Remove to a medium bowl and season with pepper, salt and Worcestershire sauce
5. Add vegetables to the corned beef, gently folding together all ingredients (*see Note)
6. To heat, coat a skillet or griddle with butter over high heat. Add hash, and cook, turning frequently to assure that it is heated through
7. Drizzle with additional butter, if desired and serve immediately

*Note - At this point, the hash is ready to be refrigerated and stored for up to one week, or sautéed and served immediately]