Ingredients:

  • 1 lb cooked corned beef, diced into 1/2-inch cubes
  • 1.5 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 2 tbsp unsalted butter
  • 1 tbsp neutral oil
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 1 pinch cayenne pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place your 1.5 lbs of Yukon Gold cubes into a pot of salted cold water. Bring to a boil, then simmer for exactly 5 minutes until the edges are just soft but the centers are firm.
  2. Drain and dry. Shake the potatoes in a colander to roughen the edges, then let them air dry for 5 minutes.
  3. Melt 1 tbsp of butter and 1 tbsp of neutral oil in your skillet over medium high heat. Add the onion and green pepper.
  4. Cook for 5-6 minutes until the onions are translucent and the peppers are fragrant. Add the dried thyme, black pepper, and cayenne.
  5. Stir in your 1 lb of diced corned beef and the par cooked potatoes. Add the remaining 1 tbsp of butter, letting it melt into the nooks and crannies.
  6. Use your metal spatula to press the mixture down into a flat, even layer.
  7. Cook undisturbed for 6-8 minutes. Do not touch it. You should hear a steady, aggressive sizzle.
  8. Carefully lift a corner. If it's deep mahogany and crispy, flip the hash in large sections.
  9. Press down again and cook for another 5-6 minutes until the second side is equally golden and crackling.
  10. Remove from heat, sprinkle with 2 tbsp of fresh parsley, and serve immediately.