Corned Beef Hash- 6 to 8 servings.
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large onion, chopped
5 large 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
1/4 teaspoon dried thyme leaves
Salt and pepper, to taste
Melt butter and oil over medium heat, cook the onion just until it begins to brown. Stir in the potatoes and carrot, cook until tender, about 15 minutes, stirring occasionally. Add in the beef and spices. Let the mixture cook until hash is crisp and browned, stirring often. Serve hot with a fried egg on top.