This is soooo good. If you have leftovers from your St. Patty’s Day meal, make this. My husband has been eating corned beef hash for breakfast for years and now, my son and grandson have joined the party. Try it with eggs, you’ll love it.
3 Cups Corned Beef, chopped small
2 Cups Potatoes, chopped small
1 Cup Onion, chopped small
2 TBSP Vegetable Oil
2 TBSP Butter
2 tsp Parsley
1/4 tsp Pepper
In a non-stick saute pan, add the oil and onions. Cook the onions over medium heat for 3 minutes, or until they are starting to brown. Add the potatoes to the pan and season with salt. Cook for another 3-4 minutes, turning occasionally. Add the corned beef, stirring to combine. Add the butter, parsley and pepper. Cook for 2 minutes. With a potato masher, mash the entire mixture so the potatoes and the meat are soft and very well combined. Continue to cook until the corned beef is just starting to brown. Season with salt.