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Leftovers: Preheat large sauté pan on medium-high 1–2 minutes. Place 4 tablespoons butter and 1 cup chopped onions in pan; cook and stir 2–3 minutes or until tender. Stir in 1 (20-oz) bag diced potatoes, 1 lb chopped, cooked corned beef, and 1 teaspoon seasoned salt. Press mixture down with spatula to flatten. Reduce heat to low; cook 10–12 minutes or until bottom is browned. Flip mixture over; repeat cook time.
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