Ingredients:1 package hashbrown potatoes4 cups very hot water1 1/2 teaspoons salt2 tablespoons butter or margarine1 1/2 cups frozen onion and bell pepper strips1/4 teaspoon pepper2 cups coarsely chopped fully cooked corned beef brisket (about 12 ounces)1 cup shredded Cheddar cheese (4 ounces)2 tablespoons chopped fresh parsleyDirections:Cover potatoes with very hot water in 2 1/2 quart bowl. Stir in salt. Let stand uncovered 5 to 8 minutes; drain thoroughly. Melt butter in 12-inch skillet over medium-high heat. Stir in onion and bell pepper strips; cook about 2 minutes, stirring constantly until soft. Stir in potatoes; spread firmly and evenly in skillet. Sprinkle with pepper. Cook uncovered without turning or stirring, 3 to 7 minutes or until bottom is brown. Sprinkle with corned beef; press firmly. Turn with pancake turner. Cook 1 minute longer without stirring. Sprinkle with cheese and parsley. Cover briefly to allow cheese to melt. Makes 4 servings.
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