Corned Beef Hash

Parboil potatoes:Add diced potatoes to a pot of salted water. Bring to a boil, then simmer for about 3-5 minutes until starting to soften (do not cook until soft or they will mash in the skillet!). Drain well, rinse under cold water and set aside.

Sauté onions:In a large skillet, melt butter and neutral oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another 30 seconds.

Brown hash:Stir in the potatoes and corned beef. Sprinkle with thyme, salt, and black pepper to taste. Spread the mixture into an even layer in the skillet and let it cook undisturbed for 3–5 minutes until a golden crust forms on the bottom.

Flip:Flip sections of the hash with a spatula, and brown for another 3–5 minutes. Repeat as needed until the hash is browned and crispy all over.

Finish & serve:Sprinkle with chopped parsley (if using). Taste and adjust seasoning.

Optional eggs:In a separate pan, fry eggs to your preferred doneness and serve on top of the hash.