6 lg. red potatoes, halved
1 lg. carrot, cut into 1/2 inch dice
2 tbsp. butter
2 tbsp. olive oil
1 lg. onion, chopped
1 lg. yellow pepper, cut in 1/2-inch dice
1/2 tsp. fresh ground black pepper
1 1/2 lb. cooked corned beef, cut into 1/2-inch dice
3 scallions, thinly sliced

In boiling water in saucepan, cook potatoes covered 10 minutes until tender. Place in colander. Rinse until cool; skin and dice. In same water cook carrot 2 minutes; drain.

In nonstick skillet over medium heat, melt butter or oil; saute onions 4 minutes. Add diced vegetables and black pepper; saute 5 minutes over medium high heat. Saute 15 minutes, adding beef after ten minutes. Top with scallions. Serves 6.