Corned Beef Hash

Instructions

Bring a pot of salted water to a boil and carefully slide in the potato cubes. Cook the potatoes just until tender, about 3 minutes, checking them a few times for doneness, as the last thing you want is corned beef mush.

Drain and set aside

Meanwhile, heat the butter in a large skilletwe always use our cast-iron beautyover medium-high heat. Scrape in the onion and a good pinch of salt and sauté, stirring occasionally, until glossy and tinged with brown, about 5 minutes.

Dump the potatoes into the skillet and cook, stirring occasionally, until browned around the edges, about 5 minutes.

Stir in the corned beef, sprinkle with a wee bit more salt and a generous grinding of pepper, and cook, stirring only occasionally, until crisp and browned. The trick here is to let the hash crisp but not burn, seeing as too much stirring or fussing will cause the potatoes to break.

Scoop the hash onto plates, top each portion with an egg, and sprinkle with parsley, if desired. Serve pronto.

Mains