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I used a recipe found at Simply Recipes and only modified it a little bit, primarily by adding some diced red pepper. It added some good flavor. I chopped my corned beef in the food processor so it was nicely minced. I didn't bother with the parsley and I'm pretty sure it was not missed. I cooked my potatoes for about 5 minutes in the microwave to get them almost all the way done.
Corned Beef Hash
serves 5-6
2-3 T. unsalted butter
1 medium onion, finely chopped (about 1 cup)
1/2 cup red pepper, diced in a small dice
2-3 cups finely chopped, cooked corned beef
5 potatoes, cooked and diced, preferably Yukon gold
salt and pepper
chopped fresh parsley
Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.
Add the potatoes and red peppers. Spread out evenly over the pan. Increase the heat to medium high and press down on the mixture with a metal spatula. Add corned beef, sprinkling it over the top of the potatoes.
Do not stir the potatoes and corned beef, but let them brown. Use a metal spatula to lift the hash to see if it is 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.
Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste.
Serve with poached eggs if desired, and a fresh fruit salad.
Source: modified from Simply Recipes
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