Corned Beef Hash

In a pot of boiling salted water, cook diced potatoes for about 5 minutes, until slightly tender but not mushy. Drain and set aside.

Heat butter or oil in a large skillet over medium heat. Add diced onions and cook until soft, about 3-4 minutes. Add garlic.

Add the parboiled potatoes to the skillet and cook until they start to crisp up, about 5-7 minutes.

Stir in the diced corned beef, pressing it slightly into the pan so it gets crispy. Cook for 5-7 minutes, stirring occasionally. Season with salt and pepper.

For an added flavor boost, add a fried or poached egg on top of the hash for a perfect breakfast!