I package corned-beef brisket cooked and cubed
2 large russet potatoes
1 garlic clove
2 tsp. parsley, chopped
2 tbsp. butter
1 tbsp paprika
salt and pepper to taste (I used garlic salt for this dish)
Take the cubed up beef and pulse in a food processor until you have small pieces but you don't want to overdo it because it'd look like corned beef dust not hash. I cooked the brisket in a crock pot the evening before, cubed it up, and stored it in the fridge over night. Next wash the potatoes and cut into small cubes. Add one tbsp. of butter into a non-stick pan and turn on med. high heat. Add the potatoes once the pan is hot. Allow for the potatoes to cook, tossing frequently. Add the paprika and some salt and continue to cook. Once the potatoes begin to brown a bit, transfer to a foil lined cookie sheet and bake to ensure even cooking for about 15 minutes at 350 degrees. Next finely chop you onion and garlic clove and begin to saute in the pan. When the onions become translucent, pile them on top of the potatoes and set aside. Lastly add the remaining butter to the pan and turn on med-high heat. Once the pan is hot, add the corned beef and allow for it to brown until some bits are nice and toasted. This should take about 7 minutes or so. Lastly combine the onions, garlic and potatoes and add the parsley. Combine well and transfer to a nice platter. Top with a few fried eggs and enjoy this hearty breakfast!