I have had a craving for old fashioned Corned Beef Hash, I will be starting some meats to corn them up..  I perfer homemade to the store..

I picked up a small can of corned beef.. it was from france.. it had Beef, Salt and Pink Salt.. that was it.. so I grated up some baking type potato.. and here is the important part.. Rince off your extra starch from the grated potato’s. To this in a big bowl, I put the potato’s, the hash, grated onion, Salt, Pepper and dried garlic powder. I would guess that for the 4 big potato, one small onion and half a tsp of the the spices.

In a large cast iron or other large non-stick pan, add a thin layer of oil and at med-heat, add the hash and cook till crisp golden brown, flip it and repeat on the other side..

Now unlike potato hashbrowns where you leave them whole, you chop this up, mixing the two layers and keep cooking it till at least 50 percent of the hash is or has some golden brown crispy bits to it..

Serve hot.. hubby likes his plain, I like mine with a bit of ketcup on them.. with fried dippy eggs.