Corned Beef Hash

Corned beef hash browns, egg and tomato, right before I murder it with ketchup.


Half a sauteed onion is in there with about 4 ounces of prepared cold diced corned beef, salt, pepper, parsley and that's it.

I baked a 4 pound foil covered corned beef brisket yesterday on a broiler pan at 350F for about 2 hours 20 minutes, till it was nice and rendered, just for this and sandwiches, presliced it and baggied it up.

I've come to like the hash brown texture better when it's in clumps. More surface area for more burny bits, and less soggy.

I cook a batch like this about 30 minutes on medium, stirring only once every 10 minutes to let it get crusty. Best things I've learned so far: Don't touch them, and the shreds need to be really dry starting out, so it won't steam and poach them. Half butter and half bacon fat helps too.