Corned Beef Hash

Cut the potatoes into large 1-2-inch cubes, aiming for uniform size. Add them to a pot and cover them with cold water. Add 1 tablespoon of salt and 1 teaspoon of baking soda.

Bring the water to a boil over high heat, after that reduce to a simmer and let them cook for 5-10 minutes. Test them with a knife after 5 minutes; they are ready when you can pierce the outside easily, but the center is still firm.

Drain the potatoes in a colander and let them sit for 10 minutes for the steam to escape. Gently shake the colander.

Heat a large cast-iron skillet over medium-high heat and melt the butter.

Once the butter has melted, add the onion and cook until it is soft, about 3-4 minutes. Then, add the garlic and stir to combine.

Add the potatoes and cook for 5 minutes, until crispy. Then add the corned beef. Season with paprika, dried Italian herbs, salt, and pepper. Stir to combine and cook for another 5-6 minutes.

Serve immediately, garnished with parsley and a runny egg.