Updated Thursday, May 8th, 2003
Yield: 4 to 5 servings
Heat the butter or oil in a large cast-iron skillet. Add the onion and saute over medium heat for 7 minutes. Stir in the potatoes and corned beef. Add salt and pepper to taste, then mash the mixture down gently -- not too much -- with a potato masher or fork. Sprinkle the cream over the top. Leave on the heat for another minute or two, then transfer to the oven and bake for 30 minutes.
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