Ingredients
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large onion, chopped
5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
1 large carrot, coarsely shredded
2 pounds cooked corned beef, cubed
2 tablespoons chopped fresh parsley
½ teaspoon ground black pepper, or to taste
¼ teaspoon dried thyme leaves
1 pinch salt to taste
Directions
1
Melt butter with olive oil in a large skillet over medium heat. Cook and stir onion until lightly browned, about 8 minutes. Stir in potatoes and carrot; cook, stirring occasionally, until tender, about 15 minutes.
2
Stir in corned beef, parsley, pepper, thyme, and salt. Cook, stirring often, until hash is crisp and browned, 10 to 15 more minutes.
3
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