Corned Beef Hash

I used to love corned beef hash. Growing up it was made with the canned stuff. I made it again as an adult, and hated it! I will not be making that recipe ever again. Sorry Mom. That canned stuff is not so great. This is. I also have never eaten it with fried eggs, so I left that part out.

Have leftovers from your corned beef dinner? Here ya go! I made extra corned beef, just for this.

1 lb raw baking potatoes, peeled and diced (I also used some leftover roasted potatoes)
1-lb piece cooked corned beef, cut into chunks
1 cup chopped onion (I only had onion powder)
2 tablespoons unsalted butter
1/4 cup heavy cream (I used whole milk)
1 tablespoon chopped fresh flat-leaf parsley (I used dried)

Cook raw potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain. Pulse corned beef in a food processor until coarsely chopped.
Sauté onion in butter in a 12-inch nonstick skillet over moderately high heat, stirring, until lightly browned, about 5 minutes. Add potatoes and sauté over moderately high heat, stirring occasionally, until browned, about 5 minutes. Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned. Add cream and cook, stirring, 1 minute. Season with salt and pepper. Sprinkle hash with parsley.