Ingredients :
- 3 tablespoons butter
- 1 small onion peeled and finely chopped
- Salt and freshly ground black pepper
- 2 pounds russet potatoes peeled and cut into ½ inch pieces
- 3/4 cup water
- 2 cloves garlic minced
- 12 ounces corned beef cooked, shredded into bite-sized pieces
- 1 tablespoon hot sauce plus more for serving
- fresh parsley minced, for garnish, optional
- Fried eggs for serving, optional
Directions :
- In a large skillet over medium heat, melt butter. Add onion, ¾ teaspoon salt, and ½ teaspoon pepper. Cook, stirring frequently, until onion is translucent, about 3 minutes.
- Increase heat to medium-high, and add potatoes, water and garlic. Cover and cook for 6 minutes. remove the cover and continue cooking, stirring frequently, until no water remains and the potatoes are cooked through, about 6 minutes.
- Remove pan from heat and using a spatula, mash approximately 1/8th of the potatoes. Stir mashed potatoes into the rest of the potatoes until just combined. Stir in corned beef and hot sauce. Spread hash into an even layer and press lightly. Return skillet to high heat and cook for 3 minutes.
- Gently stir hash and continue to cook until potato edges are crispy and browned, about 3 minutes. Transfer to a platter and serve, serving extra hot sauce separately.
