Corned Beef 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
• Kosher salt to taste
• Freshly ground black pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. Heat butter in a large skillet (preferably cast iron) over medium heat. Add the onion and cook for 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. Use a metal spatula to peek underneath and check if they are browning. If nicely browned, use the spatula to flip sections over in the pan so they brown on the other side. Press down again with the spatula. If there is too much sticking, add a little more butter to the pan. Continue cooking until the potatoes and corned beef are nicely browned.
4. Remove from heat and stir in chopped parsley. Add plenty of freshly ground black pepper and salt to taste. Serve with fried or poached eggs.