Directions

1. Peel Yukon Gold potatoes and dice them into 3 cups. Place them in a large saucepan and boil the potatoes until they just start to get tender, approximately 6-8 minutes.
2. In a large skillet over medium heat, melt 4 tablespoons of butter. Add the cooked potatoes, onion, salt and pepper. Cook, stirring occasionally, until the onions are softened and the potatoes and onion start to brown, approximately 8-10 minutes. Add the garlic and cook for 1 minute.
3. Add the corned beef and Creole seasoning to the skillet, incorporating it into the onion mixture. Spread out the mixture in the skillet and use the back of a spatula to press the mixture down into the skillet, forming an even layer. Cook for approximately 3 minutes or until the bottom starts to turn golden brown (use the spatula to take a quick peek underneath to make sure they’re browning, but also not burning).
4. Once browned, use the spatula to flip over the hash so the browned sections are now on top. Add the remaining 2 tablespoons of butter.
5. Press down again on the mixture with the spatula to form an even layer and cook for an additional 3 minutes until the bottom is again, golden brown.
6. Sprinkle with fresh parsley and use the spatula to loosen the mixture up. Serve warm with an optional fried egg on top.