This dish is one of the rewards of patiently slow cooking a traditional corned beef dinner. I deliberately cook twice as much corned beef as necessary for Rueben sandwiches and a great hash. Corned beef hash doubles as both a breakfast food and casual evening meal on a busy work night. It reheats well for lunch too!

• 

• 

Ingredients

1 Tablespoon Avocado Oil
1/2 Medium Onion, Diced
3 Scallions,sliced thin
2 Cups boiled red potatoes, skin-on, cubed (I use the
leftover potatoes from the corned beef dinner made before)
2 Cups cooked corned beef, cubed
2 Tablespoons minced Flat Leaf Italian Parsley

Instructions

1. Heat avocado oil in a large skillet over medium-high heat.
2. Add diced onion and cook until translucent and beginning to brown.
3. Add cubed potatoes and corned beef. Continue cooking until the potatoes and corned beef begin to brown, 10-15 minutes.
4. Add sliced scallions and cook another 2-3 minutes.
5. Remove from heat and stir in minced parsley.

Notes: Great on it’s own or topped with a poached or over-easy egg.