Corned Beef Hash Recipe

Peel and cut the potatoes until you get 4 cups. Transfer to medium saucepan and cover with water. Bring to a boil and cook until fork tender, 5-10 minutes. Drain and set aside.

While potatoes are cooking melt the butter in a large skillet over medium heat. Sauté the onion with salt, pepper, garlic powder and paprika. Cook until golden and add the boiled potatoes. Add more butter if needed and cook another 10 minutes until potatoes are golden.

Add the cubed corned beef to the pan. Stir to combine ingredients.

Use the back of a spatula and press the mixture down to form an even layer. You want to develop a crust on the bottom. Cook for 5 minutes.

Scrape the bottom of the pan and flip and turn the hash, so the crusty part is on top. Again, using the spatula, press the hash down to form a layer and develop more crust on the bottom. Cook another 3-5 minutes. Season to taste.

Serve with chopped parsley on top with optional toast, eggs of choice.