Corned Beef Hash

Peel the potatoes and cut them into ½-inch dice.
Place the potatoes and 1 tablespoon of salt in a medium pot and cover with cold water, making sure it’s at least an inch above the potatoes.
Bring to a boil, then reduce the heat and simmer until the potatoes are just barely tender (about 10-12 minutes). Drain well.
Dry the potatoes thoroughly. For best results, spread the cooked potatoes on a baking sheet lined with a few layers of paper towels. Gently pat them dry.
Place the baking sheet in the fridge for at least 30 minutes (up to overnight). If you’re short on time, skip the fridge step and make sure to dry the potatoes well after draining.
Preheat your oven to 450°F with a rack in the center.
In a 12-inch cast iron skillet, heat the olive oil over medium-high heat.
Add the diced onion, green bell pepper, and the remaining ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are tender (about 5 minutes).
Add the diced corned beef, potatoes, and freshly ground black pepper to the skillet. Stir well and press into a uniform layer in the pan.
Cook undisturbed for a minute or two to allow the bottom to brown slightly.
Dot the top of the hash with the diced butter.
Transfer the skillet to the oven and bake for 20 minutes.
While the hash is baking, crush the Southern Recipe Pork Rinds into small pieces using a food processor or a rolling pin.
After 20 minutes, remove the skillet from the oven. Sprinkle the crushed pork rinds evenly over the top of the hash.
Return the skillet to the oven and bake for an additional 5-7 minutes to allow the pork rinds to crisp up.
After baking, sprinkle the crispy hash with sliced scallions.
Serve immediately and enjoy the crispy, savory hash with the irresistible pork rind topping!