Heat the oil and butter in a large frying pan, preferably non-stick, until the butter has melted. Add the onion and cook for 10 minutes until soft and translucent and just starting to colour. Add the diced capsicum and cook for a further 2 minutes.
Add the diced potato to the pan, stir well to combine with the onion and capsicum, then scatter over the corned beef and corn. Press down lightly with a spatula and cook, without stirring, over a moderate heat for about 4 minutes, or until a golden brown crust has formed on the bottom.
Meanwhile, chop up any large pieces of fruit in the chutney, then mix it with the Tabasco and freshly ground black pepper in a small bowl.
Break up the hash in the pan, stir in the chutney mixture, then press it down again with a spatula and continue frying for about 3 minutes until nicely browned and crusty.
Repeat once more, breaking the hash up, then pressing it down and frying again until the bottom is browned. Cut the hash into quarters and serve on warmed plates with a little chutney on the side.