Deluxe Corned Beef Hash
Fresh corned beef hash tastes much better than the canned hash, and it's a great way to use up leftover St. Paddy's Day corned beef. I purposely cook a whole corned beef just to make hash. I throw the carrot in for color, claiming it's the leprechaun's gold. Serve with an egg on top.
butter
2
tablespoons
extra-virgin olive oil
2
tablespoons
onion, chopped
1
large
Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
5
large
carrot, coarsely shredded
1
large
cooked corned beef, cubed
2
pounds
chopped fresh parsley
2
tablespoons
ground black pepper, or to taste
½
teaspoon
dried thyme leaves
¼
teaspoon
salt to taste
1
pinch
 Melt butter with olive oil in a large skillet over medium heat. Cook and stir onion until lightly browned, about 8 minutes. Stir in potatoes and carrot; cook, stirring occasionally, until tender, about 15 minutes.
  Stir in corned beef, parsley, pepper, thyme, and salt. Cook, stirring often, until hash is crisp and browned, 10 to 15 more minutes.
