I found a recipe using the following for ingredients:
1 1/2 cups cut-up cooked corned beef or lean cooked beef
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
2 medium potatoes, cooked and chopped (2 cups)
1 small bell pepper, chopped (1/2 cup)
4 medium green onions, sliced (1/4 cup)
2 hard-cooked eggs, chopped
Figured since I had it all on hand (had home canned corned venision I made this fall instead of the meat off a nasty old dead cow) I might as well assemble the ingredients and give it a try.
Mixed it all up, then took the old cast iron skillet and melted some butter (real butter with fat & plenty of good taste) in it. Filled the skillet about 1/2" deep with the hash and cooked it for about 10 - 15 minutes until the onion looked done.
We enjoyed it for lunch, and I had enough to send our neighbor Joe (who has had a stroke and is confined to his house) a bit for his supper tonight. Poor guy's daughter refuses to cook venison for him (she tried to cook it like beef and after ruining a few meals gave up
). He really enjoys seeing my wife bringing a tupperware container when she stops by to check in on him. 
