Sautee 1/2 yellow onion in 1/2 stick butter until just starting to caramelize. Add 1 small clove minced garlic. Sautee another minute or so. Sprinkle 1 tablespoon flour over mixture and cook over medium heat about 2 or 3 minutes. Add 1 tablespoon beet horseradish, 1/2 tsp. worchestershire sauce and about 2/3 cup beef broth. Thicken over medium heat. Add 1/2-1 cup diced corned beef and 1 baked potato, skinned and chopped fine. (I do my potato in the microwave and let it sit while I prepare the rest--it'll be cool enough to handle one the rest is ready.) Stir together and bring heat up to high. Cook until most of the moisture is gone and the hash browns on the bottom. Turn in 2 or 3 sections and slip a little butter underneath and brown the other side. Serve with a fried or poached egg on top and Irish soda bread, toasted, on the side.