Corned Beef, Potato & Green Pepper Hash - cooking recipe

Ingredients

12 ounces leftover cooked corned beef, cut into 1/2 inch cubes
1 lb baking potato, peeled, cut into 1/2 inch cubes
1/2 teaspoon salt
1 tablespoon butter
1 medium onion, chopped
1 green bell pepper, chopped
1/4 cup whole milk or 1/4 cup half-and-half
3 tablespoons chopped parsley
3 tablespoons dry white wine
1/2 teaspoon dry mustard
1 tablespoon butter
salt and pepper

Preparation

In large saucepan, bring water to a boil.
Add potatoes and salt. Return to a boil and cook 5 minutes then drain well.
Melt 1 tablespoon butter in large nonstick skillet over medium-high heat; add onion and bell pepper. Cook 2 minutes or until crisp-tender, stirring occasionally.
Place in large bowl. Add beef, potatoes, milk and parsley to onion mixture and mix lightly.
Combine wine and mustard then stir into beef mixture and mix well.
Wipe out skillet with paper towel; heat over medium heat until hot. Add remaining butter. Add beef mixture, pressing down firmly.
Cook 15 minutes or until browned, turning several times.
Season with salt and pepper to taste.