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)
2T dry red wine
freshly ground black pepper
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.