Corned Beef Hash

Directions

1. 1
   Heat 2 tablespoons butter with the vegetable oil in a large cast-iron skillet over medium-high heat until almost smoking.
2. 2
   Add the onion, season with salt and pepper and cook until translucent, about 4 minutes.
3. 3
   Add half of the vegetables and cook, stirring occasionally, until golden, about 5 minutes.
4. 4
   Add the corned beef and cook until slightly brown, about 2 minutes.
5. 5
   Meanwhile, mash the remaining vegetables in a bowl with the parsley and 3/4 cup cooking liquid.
6. 6
   Add to the skillet and stir to make a large pancake, adding up to 1/2 cup more cooking liquid, if needed.
7. 7
   Cook until the hash is dark on the bottom, about 2 minutes.
8. 8
   Flip and continue cooking, turning occasionally and adding more butter if needed, until the hash is crunchy on the outside but still moist in the middle, 5 to 7 minutes.
9. 9
   Add 1/4 cup cooking liquid 1 minute before serving.
10. 10
    Photograph by Antonis Achilleos