Corned Beef Hash Recipe

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• 1 1/2 lb Yukon gold potatoes
• 1/2 each Onion
• 1 1/2 teaspoons Salt
• 1 1/2 tablespoons Olive oil
• 1 1/2 cups Cooked corned beef
• 1 tbsp Salted butter
• 1/2 tsp Black pepper
• 1/2 tsp Garlic powder
• 1/4 tsp Smoked paprika

1. Wash, peel, and dice the potatoes and dice the onion. Set the onion aside for now.
2. Add the potatoes to a large pot. Cover with water and add 1 tsp salt. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and allow the potatoes to par-boil for 5 minutes. Drain the potatoes in a colander.
3. While the potatoes are boiling, heat a large skillet over medium heat. Add ½ Tbsp olive oil. Add the cooked corn beef to the skillet. Allow the corned beef to get lightly brown on all sides for 5-6 minutes. Then, remove the corned beef to a separate plate and set aside.
4. To the same skillet, add 1 Tbsp olive oil and the butter. Once the butter is melted, add the diced onion and sauté for 2 minutes until softened.
5. Now, add the drained potatoes and stir to combine. Allow the potatoes to cook in the skillet undisturbed on one side without stirring for 4-5 minutes. This is very important so the potatoes can get a little crispy on that side.
6. After 5 minutes, add ½ tsp salt, black pepper, garlic powder, and smoked paprika. Give the potatoes a stir and continue cooking for 5-7 minutes.
7. Now add back in the corned beef. Stir and allow the hash to continue cooking for 2-3 more minutes until the corned beef is warmed through. Serve hot and top with sliced green onions or parsley (optional). Enjoy!