– 2 cups cooked corned beef, chopped – 2 cups cooked potatoes, diced – 1 small onion, finely chopped – 2 tbsp butter or oil – Salt and pepper to taste – Fresh parsley (optional)
Heat butter in a skillet over medium heat. Add chopped onions and sauté until soft and lightly golden for about 3–4 minutes.
Stir in the diced cooked potatoes. Let them cook undisturbed for a few minutes until they start to crisp on the bottom.
Add chopped corned beef to the pan. Mix well with the potatoes and onions, spreading it evenly across the skillet.
Press the hash down slightly with a spatula and let it cook undisturbed for 5–7 minutes to form a crispy crust.
Flip sections of the hash and cook the other side for another few minutes until evenly browned and crispy.
Season with salt and pepper to taste. Garnish with fresh parsley if desired. Serve hot with eggs or toast for a hearty meal.
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