Ingredients

Water
1 pound russet potatoes, cut into 1/2-inch cubes
1 teaspoon salt
2 tablespoons butter
1 medium onion, coarsely chopped
1 cup chopped red, yellow or green bell pepper
12 ounces cooked corned beef, cut into 1/2-inch cubes
3 tablespoons chopped parsley
1/4 cup half and half
3 tablespoons dry white wine (optional substitutes: white grape juice or ginger ale)
1/2 teaspoon dry mustard
Pepper, to taste

Directions

In a large saucepan, bring water to a boil; add potatoes and salt. Return to a boil; cook 5 minutes. Drain well.

In a heavy skillet, melt 1 tablespoon of the butter over medium-high heat; add onion and bell pepper. Cook 2 minutes or until crisp-tender; remove to a large bowl. Add corned beef, potatoes and parsley; mix lightly.

Combine half and half, wine (or optional liquids), mustard and pepper; add to corned beef mixture and mix well.

Wipe out skillet with paper towel. Heat skillet over medium heat until hot; add remaining 1 tablespoon butter. Add corned beef mixture, pressing down firmly. Cook 15 minutes or until browned, turning with flat spatula several times. Makes 4 servings.

Nutrition information per serving: 383 cal., 19 g pro., 24 g fat, 23 g carbo., 3.8 mg iron, 1,590 mg sodium, 104 mg chol.