Corned Beef Hash

Instructions

1. Prepare the potatoes
   Place the diced potatoes in a medium pot and cover with cold water. Bring to a boil and cook for about 5-7 minutes until just fork-tender but not falling apart. Drain well and set aside to cool slightly.
2. Sauté the aromatics
   In a large cast iron skillet or heavy-bottomed pan, heat the butter and oil over medium heat. Add the diced onion and bell pepper, cooking for 5-6 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
3. Add potatoes and create a crust
   Add the parboiled potatoes to the skillet, spreading them in an even layer. Let them cook undisturbed for 5 minutes to develop a golden crust on the bottom. Gently flip sections of the hash to brown the other side.
4. Incorporate the corned beef
   Add the chopped corned beef, thyme, Worcestershire sauce, black pepper, and salt to the skillet. Stir to combine and continue cooking for another 5 minutes, occasionally pressing down with a spatula to help form a crust.
5. Create wells and add eggs (optional)
   If adding eggs, use a spoon to create four wells in the hash mixture. Crack an egg into each well. Cover the skillet and cook for 3-5 minutes until the egg whites are set but the yolks are still runny (or cook to your preferred doneness).
6. Serve hot
   Sprinkle the hash with chopped parsley. Serve immediately, directly from the skillet for the best presentation, or portion onto warmed plates. Accompany with hot sauce or ketchup if desired.