Leftover cooked corned beef, about 12 ounces (350g)
1 large baking potato
1 small or 1/2 large yellow onion
1/2 green bell pepper
1 or 2 garlic cloves
1 tablespoon butter or olive oil
1/2 cup beef broth
Salt
Black pepper

1. Cut the corned beef into tiny dice, no more than 1/4-inch. Do the same with the onion and green pepper, and then with the peeled potato, taking care to put the cut potato pieces into water promptly so they won't discolor. Mince the garlic fine.

2. Put the potatoes in a pot with salted water, bring to the boil, reduce to a simmer and cook briefly, no more than 5 minutes or so, until they're tender but not mushy.

3. While the potatoes are simmering, heat the butter or oil in a good-size nonstick skillet or sautee pan, and cook the diced onions and green peppers and the garlic over medium heat until they start to brown. Drain and add the potatoes and stir briefly, then stir in the diced corned beef. Add the beef broth, a little at a time - you may not need it all, as you don't want the dish to be soupy - and continue cooking over medium heat, stirring often, until the hash starts developing brown crusty edges. The potatoes will have mashed somewhat but should still show some texture. Taste and add salt, if necessary, and black pepper to taste.

Serve as is, with bread and a salad, or elevate it to diner-style nirvana with a couple of poached or soft fried eggs on top.

WINE MATCH: To be honest, I don't usually serve wine with breakfast or brunch, although a nice sparkling wine, from a dry Prosecco to serious Champagne, certainly wouldn't be amiss with this down-home treat. With traditional corned beef and cabbage, my choice this year was a powerful and hearty Alsatian Pinot Gris (but not a Pinot Gris/Grigio in the light and airy style). Fruity, non-tannic red wines work well too, from Beaujolais or even Pinot Noir to lighter-style Italian reds.