4 2cn( 15 oz.) corned beef hash 1cn(15.25 oz.) libby’s whole kernel sweet corn 1cn( 4 oz.) mild or spicy diced jalapeños, drained 1tspChili powder 1tbspvegetable oil In a bowl, mix together all ingredients except oil. In a large non-stick skillet, heat oil over medium heat. Add hash mixture; with a spatula, flatten into a cake. Let hash form a brown crust on the bottom. Break up and stir in crust; allow crust to form again.