Fat of your choice such as butter, ghee, bacon fat, olive oil
Leftover corned beef, cubed
1 – 2 cooked large potatoes
Yellow or sweet onion, chopped
salt and pepper
chopped fresh parsley for garnish
optional: soft cooked eggs
- Heat 1-2 tablespoons fat in a cast iron skillet over medium heat. Add the potatoes and onions. Season generously with salt. Cook, stirring occasionally, until they start to brown, about 8 minutes. Toss in the cubed corned beef, add some black pepper, and continue cooking until potatoes are nicely browned and beef is heated and also starting to brown, another 5 minutes or so.
- Shortly before the hash is done cooking, soft boil or cook your eggs sunny side up to serve atop the hash. Sprinkle with parsley and serve immediately.