His recipe originally appeared in the Seattle Times on November 26, 1990. If you’d like to read the narrative, which is delightful, it’s here.

Here’s the nuts and bolts version:

1 can corned beef (yes, canned is better for this recipe)

1 large onion, minced fine

1 large potato, minced fine (not a bad idea to parboil or nuke for a few minutes)

1 egg

2T dry red wine

freshly ground black pepper

celery salt

chopped parsley

msg

2t dry pancake mix

optional: 1 bell pepper, dry mustard

bacon fat or oil

Mix first three ingredients, then egg, then wine, then spices. Fry. preferably in a cast iron skillet, and preferably in bacon fat, until crispy. Be prepared to have a coronary and die happy.