Corned Beef Hash

Ingredients

• 1.25 pounds russet potatoes – peeled and cut into 0.5-inch dice
• 8 cups water
• 12 ounces corned beef – finely chopped
• 1 cup onion – finely chopped
• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 0.75 teaspoon kosher salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons parsley – chopped
• egg – fried (for serving)
• hot sauce – for serving

Instructions

1. Place the diced potatoes in a medium saucepan with the water. Bring to a boil over high heat, then reduce to a simmer and cook until just tender when pierced, 5–7 minutes. Drain well and return to the hot pot to steam-dry for 2 minutes.
2. While the potatoes cook, finely chop the corned beef and onion.
3. Heat a 12-inch skillet over medium heat. Add the vegetable oil and 1 tablespoon of the butter. When the butter foams, add the onion and cook, stirring, until softened and translucent, 4–5 minutes.
4. Add the potatoes to the skillet. Sprinkle in the kosher salt and black pepper, toss to coat, then spread the mixture into an even layer. Cook undisturbed until the underside is golden and crisp at the edges, 4–6 minutes.
5. Scatter the corned beef over the potatoes, fold to combine, then press firmly into an even layer. Dot the remaining 1 tablespoon butter around the edges of the skillet.
6. Cook undisturbed until a deep brown crust forms on the bottom, 4–6 minutes. Flip the hash in large sections and continue cooking until the second side is browned and the potatoes are tender and the beef has crisped, 3–5 minutes more.
7. Remove from the heat and fold in the fresh parsley.
8. Divide the hash among plates. Top with eggs if using, and serve with hot sauce alongside.