2c. fully cooked corned beef, diced into 1/4"cubes
5-6 potatoes, scrubbed and diced into 1/4" cubes
1 onion, diced into 1/4" cubes
1 large carrot, diced into 1/4" pieces
1/4-1/2 stick of butter
salt and pepper
optional dash of heavy cream
Cook diced potatoes in a pot of boiling, salted water until tender but not overcooked. Drain and set aside.
Melt butter in large cast iron skillet on low. When butter is fully melted, turn heat to medium low and add onion and carrot. Season slightly and let cook, stir occasionally to prevent burning. When onions start to turn golden (about 10 minutes) increase heat to medium-high and add potatoes and corned beef. Season and toss well, then press down into the bottom of the pan. Let sit- do not be tempted to stir!
About five minutes later (or when you start smelling the mixture get toasted) flip the hash, press down again, and let sit. Continue this until the little bits are caramelized to your liking. Add the heavy cream to make it moist and creamy if this is what you prefer. Serve piping hot!
Cowboy likes his with an egg on top