Corned Beef Hash

Place the potatoes in a medium saucepan and cover with at least 2 inches of cold water. Bring to a steady simmer over medium high heat, but do not allow the water to reach a full boil (adjust the heat as needed). Simmer until the potatoes are fork-tender, about 8 to 10 minutes. Drain, spread into a single layer on a clean kitchen towel, and air dry for 10 minutes (this will help the potatoes crisp).

Heat the oil in a large cast iron or similar heavy-bottomed skillet over medium heat. When shimmering, arrange the potatoes in a single layer in the skillet. Sprinkle with ½ teaspoon of the salt. Cook, undisturbed, for 7 to 8 minutes, until the bottom of the potatoes are browned (keep an eye on them and reduce the heat as needed to avoid burning). Flip the potatoes, sprinkle with 1/2 teaspoon salt, and continue cooking, undisturbed, until the other side is browned and crisp, 5 to 7 minutes more.

Stir in the cabbage, onion, carrots, corned beef, and remaining 1/2 teaspoon salt, and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes.

Cook the eggs: To cook the eggs directly in the skillet (one less pan but a little harder to achieve the ideal yolk), with the back of a spoon, make 4 to 6 wells in the vegetables. Crack an egg into each well. Sprinkle with salt and pepper and cook until the yolk is set. Or, to fry the eggs separately, heat a medium skillet over medium heat with a drizzle of oil. Crack the eggs into the skillet, sprinkle with salt and pepper, and cook, undisturbed, until the yolk is just set. Transfer the eggs to the corned beef hash in the skillet or add to individual portions. Garnish with parsley just before serving.