As I totally nailed it yesterday, here is my amazing corned beef hash recipe.
Two onions, chopped up fairly small.
Two green peppers, chopped into largish chunks, seeds in, stalks and cores out.
Large spud, peeled and chopped up in large chunks.
Tin of corned beef, chopped into 16 lumps.
Veg oil (not engine).
Worcestershire sauce, one big splosh.
Boil spuds, turn off as soon as they have. Do not drain spuds, yet.
Mix peppers and onion and oil and Worcestershire Sauce and heat as low as can be for an hour. Really. An hour. With the lid on, stirring if they stick.
Drain now-cold spuds and add to stuff.
Heat until spuds are hot (about 5-10 minutes) on REALLY LOW.
Add corned beef for about 5 minutes, stirring a bit, as it disintegrates.