Ingredients:

  • 1 lb cooked corned beef brisket, diced into 1/4-inch cubes
  • 1 lb Yukon Gold potatoes, par-cooked and diced into 1/4-inch cubes
  • 1 medium yellow onion, finely diced
  • 1 bell pepper, finely diced
  • 3 tbsp unsalted butter
  • 1/2 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 1/2 tsp dried thyme
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Prep the vegetables. Dice 1 medium yellow onion and 1 bell pepper into fine pieces. Note: Uniformity ensures they disappear into the hash for even flavor.
  2. Sauté the aromatics. Melt 1 tbsp of unsalted butter in the skillet over medium heat and cook the onion and pepper until translucent and soft.
  3. Combine the base. In a large bowl, mix 1 lb diced cooked corned beef, 1 lb par cooked Yukon Gold potatoes, 1/2 tsp dried thyme, 1/2 tsp salt, and 1 tsp black pepper.
  4. Heat the skillet. Add the remaining 2 tbsp of butter to the pan and increase the heat to medium high until the butter foam subsides.
  5. Press the hash. Spread the mixture into the skillet, pressing down firmly with your spatula. Note: This creates maximum contact for the crust.
  6. Sear the bottom. Cook for 5 to 7 minutes without moving the hash until a dark golden crust forms.
  7. Flip and fold. Use your spatula to turn the hash over in sections, then press down again.
  8. Finish the cook. Continue cooking for another 5 to 8 minutes until the beef is crispy and the potatoes are tender.
  9. Garnish and serve. Sprinkle 1 tbsp fresh parsley over the top and serve immediately.