1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
2 cans (15 oz.) corned beef hash
1 can (4 oz.) mild or spicy diced jalapenos, drained
1 teaspoon chili powder
1 tablespoon vegetable oil
1. In mixing bowl, combine corn, hash, jalapenos, and chili powder.
2. In large non-stick skillet, heat oil over medium. Add hash mixture; with spatula, flatten into cake. Let hash form brown crust on bottom. Break up and stir in crust; allow crust to form again. Repeat until cooked as desired.