If you have leftover cabbage from corned beef and cabbage,
feel free to chop that up as well and add that to the hash.
Ingredients
- 2-3 Tbsp unsalted butter
- 1 medium onion, finely chopped (about 1 cup)
- 2-3 cups finely chopped, cooked corned beef
- 2-3 cups chopped cooked potatoes, preferably Yukon gold
- Salt and pepper
- Chopped fresh parsley
Method
1 Heat butter in a large skillet (preferably cast
iron) on medium heat. Add the onion and cook a few minutes, until
translucent.
 
2 Mix in the chopped corned beef and potatoes. Spread out
evenly over the pan. Increase the heat to high or medium high and press
down on the mixture with a metal spatula.
3 Do not stir the potatoes and corned beef, but let them
brown. If you hear them sizzling, this is good. Use a metal spatula to
peak underneath and see if they are browning. If nicely browned, use
the spatula to flip sections over in the pan so that they brown on the
other side. Press down again with the spatula. If there is too much
sticking, you can add a little more butter to the pan. Continue to cook
in this manner until the potatoes and the corned beef are nicely
browned.
4 Remove from heat, stir in chopped parsley. Add plenty of
freshly ground black pepper, and add salt to taste.
Serve with fried or poached eggs for breakfast.
Serves 4-6.
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