My potato filled skins isn't really a hash, but is a delicious way to use corned beef.
This is how they're made.
Bake the spuds until softish. Cut in half, and scoop out the flesh into a bowl. Add corned beef, and raw onion, (raw onion gives it more of a crunchy bite.) Add salt/pepper to taste, and refill potato skins with mixture, and top with cheese. Return to oven until tops go crispy and the cheese melts.
You can make them the day before, if you keep them in the fridge, and just reheat. I used to make them for supper parties, and my food snob friends couldn't believe they were so good, or that they liked common old corned beef.
