Corned Beef Hash

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

1. 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.
2. 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.