Cut the poblano peppers stem to end, open and remove the stem and center vein with all the seeds(don’t forget to use gloves!). Place the peppers on a baking sheet and roast them in the oven at 375 degrees F for about 35-40 minutes. After cooked, remove and allow to cool then cut the peppers into squares.
Fill a medium sized pot with water, bring to a boil and place the potatoes in. Salt the water. Cook for 15 minutes, until fork tender. Strain and place potatoes aside to cool. After cooled, dice into small squares.
With your hands, shred the cooked corned beef brisket into different sized chunks, up to 1 inch pieces.
Heat a large skillet and melt 1 Tbsp of butter, add the chopped onion and sauté until beginning to become translucent.
Add another tablespoon of butter to the skillet and add the potatoes. Cook on medium and allow them enough time for them to brown and get crispy.
After the potatoes have a nice golden brown color, add the beef and poblano peppers. As instructed above, allow enough time for some crisping action to happen before you stir and move things around.
Salt and cracked black pepper to taste.
Garnish with cilantro leaves and fresh slices of jalapeño. Optional: Add eggs and chimichurri sauce to bring the whole dish together.