1/4 cup green onion, chopped
In a non-stick large sauce pan, fry chopped potato in canola oil at medium high heat. Once lightly browned, remove potato from pan and drain on paper towel. Add onion, garlic, pepper, and seasonings to pan. Cook 3 minutes, stirring frequently. Add tomato sauce and beef broth; bring to a boil. Add corned beef; lower heat to simmer. It will probably be necessary to break up beef with fork. Cover and cook at least 15 minutes. Stir in potato and green onion; cook additional 5 minutes.