Corned Beef Hash Recipe

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  Potato, Yukon Gold(680g)
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  Yellow Onion
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  1 ½ Tsp Salt, Divided ($0.05)
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  Olive oil(23g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Corned Beef(360g)
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  Butter(15g)
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  ½ tsp freshly cracked black pepper ($0.08)
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  Garlic powder(3g)
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  Paprika, Smoked(1g)

Instructions

1. 1Wash, peel, and dice the potatoes into ½-inch cubes. Dice the onion and set aside. Add the potatoes to a large pot, cover with water, and bring to a boil over high heat. Once boiling, reduce heat to medium-high and par-boil for 5 minutes until just starting to soften. Drain in a colander.
2. 2While potatoes boil, heat a large skillet over medium-high heat. Add half the olive oil, then add the corned beef in a single layer. Cook 5–6 minutes, stirring occasionally, until lightly browned on all sides. Transfer to a plate.
3. 3To the same skillet, add the remaining olive oil and the butter over medium heat. Once the butter is melted, add the diced onion and sauté for 2 minutes over medium heat until softened and translucent.
4. 4Add the drained potatoes to the skillet and stir to combine. Stop stirring and let the potatoes cook undisturbed over medium-high heat for 4–5 minutes until the bottom develops a golden-brown crust.
5. 5Sprinkle the garlic powder, smoked paprika, and salt over the potatoes. Stir well and continue cooking over medium-high heat for 5–7 minutes, stirring occasionally, until the potatoes are golden brown and crispy throughout.
6. 6Return the corned beef to the skillet and stir to combine. Cook over medium heat for 2–3 minutes until the corned beef is warmed through.
7. 7Divide the hash evenly into 4 airtight containers while hot. Let cool to room temperature before sealing and refrigerating.