I make a pretty simple one, using chopped onions, finely chopped celery sweated, then remove veggies from oil, add pre-cooked potatoes (often I just steam some chopped reds or yukon golds) and cook over medium heat until browned, add in the corned beef shredded from thick slices. Heat through making sure to get some crunchy browned stuff, add the veggies back in and heat through. Since I use leftover corned beef, the amount of potatoes is determined by how far I need to stretch the meat. Ideally, it is probably 2:1 taters to meat.