Dice onions, potatoes, and corned beef and set aside.
Preheat a large pan over medium heat and add 2 tbsp of butter to melt. Saute diced onion in butter until browned.
Add diced corned beef and cook it together until corned beef is heated through.
Add diced potatoes and remaining 2 tbsp of butter. Season with salt and pepper and once butter is melted, stir everything together. Let is saute for a few minutes before mixing again.
Cook for about 15 minutes but don’t mix too often, so it gets crispy on the bottom before you stir.
Stir in some chives and parsley and serve.
To add eggs:
Lower the heat to medium-low.
Make four little wells in cooked hash and crack and egg into each well.
Season each egg with a some salt and pepper, cover the pan with a lid, and cook until the eggs are cooked as desired.
Notes
Tips:
The reason why corned beef hash is so good is because leftover corned beef and potatoes have been cooked together and infused with the same spices and flavors. To recreate those flavors when making it from scratch, make sure to cook potatoes in the same liquid as corned beef.
Brown the onions first, before adding corned beef and potatoes, to bring out delicious caramelized flavors. Onions give out a little sweetness when they caramelize so it will be a pleasant addition to the dish.
Let potatoes get crispy while sautéing! Nothing is better than crispy, crunchy potato sides, so don’t stir too soon or too often. Let the bottom get crispy (not burned, of course), gently stir and fold, and then leave it for a few minutes to get more crispy sides.
Reheating: The best way to reheat it is in the pan. Preheat the pan on medium heat and reheat the hash for a few minutes until it’s hot throughout. If you need to, add a tablespoon of butter or oil while reheating.