Mashed Potato and Corned Beef Hash

Directions

1. 1
   Put the potatoes in a large pot and cover with water.
2. 2
   Add a large pinch of salt and bring to boil.
3. 3
   Cook over moderately high heat until tender, about 20 minutes.
4. 4
   Drain the potatoes and return them to the pot.
5. 5
   Shake the pot over the heat for 10 seconds to dry the potatoes.
6. 6
   Remove from the heat.
7. 7
   Add the butter and cream and coarsely mash the potatoes.
8. 8
   Season lightly with salt and generously with pepper.
9. 9
   In a food processor, pulse the corned beef until coarsely shredded.
10. 10
    Stir the corned beef into the potatoes.
11. 11
    In a large nonstick skillet, heat 1 tablespoon of the oil.
12. 12
    Add the onion and season lightly with salt.
13. 13
    Cover and cook over moderate heat until softened, about 5 minutes.
14. 14
    Stir the onion into the hash.
15. 15
    Wipe out the skillet.
16. 16
    Preheat the oven to 325.
17. 17
    In the same skillet, heat 1 1/2 tablespoons of the oil until shimmering.
18. 18
    Add half of the hash mixture and flatten with a spatula.
19. 19
    Cook over high heat for 2 minutes.
20. 20
    Reduce the heat to moderately high and cook until the hash is richly browned on the bottom, about 2 minutes longer.
21. 21
    Working in sections, turn the hash over and cook until browned on the other side, about 2 minutes.
22. 22
    Transfer the hash to a large rimmed baking sheet and keep warm in the oven.
23. 23
    Repeat with the remaining 1 1/2 tablespoons of oil and hash.
24. 24
    Serve with fried eggs, hot sauce and ketchup.