A diner-style corned beef hash — corned beef and potato fried in butter with onion until crisp and golden. A glorious brunch, especially topped with a fried egg.
- 3 tablespoons Unsalted Butter
- 1 medium chopped Onion
- 3 Cups Corned Beef
- 3 chopped Potatoes
- Dash Kosher Salt
- Dash Black Pepper
- Chopped Freshly Chopped Parsley
Video
Preparation
- Heat the butter in a large skillet (preferably cast iron) over medium heat, add the onion, and cook for a few minutes until translucent.
- Mix in the chopped corned beef and potatoes, spread evenly over the pan, then increase the heat to high or medium-high and press down with a metal spatula.
- Don't stir — let the mixture brown (a sizzle is good). Peek underneath with the spatula and, once nicely browned, flip sections over to brown the other side, pressing down again. Add a little more butter if it sticks, and continue until the potatoes and corned beef are nicely browned.
- Remove from the heat, stir in the chopped parsley, and season with plenty of black pepper and salt to taste.
