1cupwater(or the leftover cooking liquid from making corned beef)
2cupscooked corned beeffinely shredded or diced (about 10 oz.)
1/4cupfresh parsleychopped, plus more for garnish
fried or sunny-side up eggsfor serving (optional)
Melt 1 tablespoon butter in a large skillet with a lid over medium-high heat.
Add the onion to the skillet and sauté until softened and beginning to brown, about 5 minutes.
Add the diced red potatoes and water (1 cup) or cooking liquid from the corned beef. Season with salt and pepper (if using cooking liquid, you will need very little, if any, salt). Stir, bring to a boil, turn heat to low, cover, and simmer for 10 minutes, or until potatoes are cooked.
Uncover and simmer for 5 more minutes, until most of the liquid has evaporated.
Stir the corned beef (2 cups) into the skillet, as well as the remaining tablespoon butter. Turn the heat up to medium high. Cook for about 3 minutes without stirring, until bottom of hash begins to brown. Stir to flip hash around and allow to cook for another 3 minutes or so without stirring, until most of the hash has a good amount of browned, crispy bits (about 10 minutes total). If it starts to cook too quickly or burn, add a bit more butter and/or turn down the heat.
Turn off heat and stir in parsley (1/4 cup). Taste and adjust seasoning if necessary.
Serve with sunny-side-up or fried eggs, with extra parsley for garnish, if desired.
Using cooked leftover potatoes/Time saving tip: You can make this with already cooked potatoes as well. Just melt both tablespoons of butter in the skillet, and add the onions, potatoes, and corned beef at once, continuing with instructions as directed from step 5.
Make it paleo/dairy free: To make this dairy free/paleo/whole30 compliant, use ghee instead of butter.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.