Corned Beef Hash

Chop the corned beef into bite-sized cubes. It will break apart a lot during cooking, so no problem if it doesn't cut cleanly.

Peel potatoes and dice to around 1/2". If you've got some boiled potatoes leftover from corned beef and cabbage, just use those. They may get a little mushy, but that works fine for corned beef hash in my opinion.

Drop the potatoes into boiling water and cook for about 10 minutes, or until tender.

Dice the onion as finely as possible. Remove the stem tip and slice in half through the stem to root axis. Slice finely from the top, perpendicular to the sliced stem face without cutting through the root end. Then slice into the stem face several times with the blade parallel to the board to complete a hatch pattern. Slice again from the top, perpendicular to the previous slice to dice finely.

Melt the butter in a large pan over medium-low heat. I used a heavy skillet for this dish, but any pan will do. A nonstick pan is ideal for getting those potatoes crispy.

Let the onion sweat until tender and translucent.

Add the potatoes. Let them cook, untouched, for at least five minutes. They'll probably stick to the pan, but you want to try to get some crispy edges here to start.

Give the potatoes a stir, scraping the pan to avoid burning. Add the corned beef.

Cook, stirring frequently, until the corned beef and potatoes are browned.

Add a little salt and pepper as needed.

Cook eggs as you like. Some yolk is ideal in this dish, so poached, basted or over-easy is recommended. As you can see in the video, I basted my eggs, by frying them gently in ample butter and spooning the melted butter gently over the yolk.