Corned Beef Hash with Chipotle Lime Mustard

Ingredients:

2 tbsp. butter
4 cups peeled, diced Yukon Gold potatoes
salt, pepper to taste
1 tbsp. butter
1 lb. corned beef diced into half-inch cubes
2 cloves crushed garlic
1 cup diced red onion
1/2 cup each diced green, yellow, red bell pepper
2 tbsp. Mrs. McGarrigle's Chipotle Lime Mustard
2 tbsp. chopped fresh parsley

Melt 2 tbsp. butter in non-stick frying pan. Add potatoes, salt and pepper. Saute until golden brown (about 20 minutes). When potatoes are close to finished, melt 1 tbsp. butter in a separate frying pan and saute corned beef about 3 minutes. Add garlic, onion & bell peppers and saute for 3 more minutes. Add mustard to corned beef/onions/peppers and mix well. Combine potatoes with meat and vegetables. Mix well and serve.

The key is to use real corned beef, not canned. You can find the boil-in-bag kind at most grocery stores.

Serves 4-6.