Corned Beef Hash

Place the potatoes in a small saucepan, and cover with water. Bring the water to a boil. Reduce the heat. Cover and simmer for 8 to 10 minutes or until just tender. Drain, and set aside. Editor's Tip: You could add the raw potatoes directly to the skillet, but simmering them in water softens them so the hash cooks more quickly. Just make sure you don't overcook them, or they will turn to mush.

In a large skillet, heat the butter over medium heat. Add the potatoes. Cook and stir until the edges begin to brown.

Add the onions to the skillet. Cook and stir until tender, three to four minutes. Add the garlic, and cook for one minute longer.

Stir in the corned beef, canola oil, onion powder and pepper. Reduce the heat. Cook and stir until the hash is heated through, 8 to 10 minutes. If desired, garnish with parsley.