Recipe(tried): Corned Beef Hash

This is the recipe we like. It's from James Beard's American Cookery cookbook.

CORNED BEEF HASH

2 lbs. cold corned beef
4 to 6 cold boiled potatoes, medium sized coarsely chopped
1 medium sized onion, finely chopped
Freshly ground pepper
1/4 tsp. nutmeg (I leave this out)
Butter or beef drippings
Heavy cream or boiling water

Chop the meat fairly fine with a knife. Combine potatoes and onion with the meat and add pepper and nutmeg. Blend well and allow to rest in the refrigerator several hours or overnight. When ready to cook, melt just enough butter or drippings in a heavy skillet to cover the bottom (4 to 6 tablespoons). Add the hash and press down somewhat firmly. When it begins to develop a crust on the bottom, turn with a spatula so that some of the crust is brought to the top. Add about 1/2 c. heavy cream or water. This enables the bottom crust to form more quickly. Cook slowly, turning several times. When it has crusted nicely, loosen it with a spatula, fold it once and turn out onto a platter.

NOTE: You can add chopped green pepper if you prefer.