instructions Heat 4 tablespoons butter in a cast iron skillet over medium high heat. Saute the onion, season with salt and cook until translucent. Add the potatoes and corned beef to pan and season with salt and pepper. Toss and cook until heated through, about 3 minutes. Add Worchestershire and parsley.
ingredients Hot Sauce (for garnish)
instructions Toss and press the mixture into the pan so that the hash begins to crisp, about 3 minutes. Break up into pieces and divide among 4 plates. Garnish with hot sauce.
ingredients 1 tablespoons Butter Salt and Pepper to taste 5 Eggs 1 tablespoon Olive Oil
instructions In a nonstick pan, heat the reserved tablespoon of butter and 1 tablespoon of olive oil over medium heat. Once it has foamed and subsided, crack eggs into the pan and fry to desired doneness. Season with salt and pepper. Serve the hash topped with the fried eggs.