Corned Beef Hash Recipe for 4 Servings

Instructions:

1. Place your 1.5 lbs of diced potatoes in a pot of cold salted water. Bring to a boil and cook for 5 minutes until just barely fork tender. Drain them and let them sit in the colander for 3 minutes to steam dry. Dice your 1 lb of corned beef into matching 1/2 inch cubes while you wait.
2. Melt 1.5 tbsp of butter in your large skillet over medium high heat. Add the diced onion and green pepper. Sauté for 4-5 minutes until the onions are translucent and slightly golden at the edges. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Remove the onion mixture from the pan and set aside. Melt the remaining 1.5 tbsp of butter in the same skillet. Add the drained potatoes and diced corned beef in an even layer. Use your spatula to press them down firmly into the pan.
4. Let the mixture cook undisturbed for 8-10 minutes. Note: This is where the crust happens; resist the urge to stir! Lift a corner with your spatula; cook until the bottom is deeply browned and crispy.
5. Carefully turn the hash over in sections. It won't be one solid cake, and that's okay. Sprinkle the dried thyme, smoked paprika, and black pepper over the top. Toss in the reserved onion and pepper mixture.
6. Cook for another 5-7 minutes, stirring only once or twice, until the second side is crispy and the beef is heated through. Taste a piece of potato to ensure it's velvety on the inside.
7. If you like, use the back of a spoon to make four small wells in the hash. Crack an egg into each well. Cover the pan for 2-3 minutes until the egg whites are set but the yolks remain runny.
8. Remove from heat immediately. The residual heat from the cast iron will continue to cook the eggs, so don't wait too long. Serve directly from the skillet for that rustic, family style feel.