2 tablespoons canola oil
1 pound Yukon Gold potatoes, 1/2 inch dice
3/4 pound piece cooked corned beef, 1/2 inch dice
3 cups yellow onions (about 2 large onions), 1/2inch dice
1 large red bell pepper, cut into 1/4-inch dice
1 tablespoon Jalapeno pepper minced
1 tablespoon garlic minced
2 teaspoons fresh thyme
2 teaspoons fresh rosemary
to taste salt and pepper
1 tablespoon fresh flat-leaf parsley, chopped
Cook potatoes in boiling salted water to cover until fork tender, about 13 minutes, then drain and set aside. Dice corned beef into a 1/2 inch dice and set aside.
Over moderately high heat and using a large pan, sauté onion and bell pepper in oil, stirring, until onions release their moisture and begin to brown, about 3 minutes. Add Jalapeno pepper, garlic and spices. Sauté an additional minute, stirring constantly to avoid scorching the garlic.
Add potatoes and corned beef and continue to sauté over moderately high heat, stirring occasionally, until browned, about 5 minutes (or until up to temperature). Season with salt and pepper.
If desired, sprinkle parsley over hash prior to serving.