Corned Beef Hash
- 1/2 lb corned beef, shredded or diced
- 1 russet potato
- 1 medium yellow onion, sliced
- 1 Tsp fresh thyme
- 2 Tbsp vegetable oil
- Kosher salt and fresh cracked black pepper
Place the potato (whole) in a 400 degree oven for 15 minutes so that it par-bakes. Remove the skin and grate it on a standard cheese grater. Place the potato in a bowl with the shredded/diced corned beef. Heat the oil in a large, heavy bottomed skillet and add the onions. Brown them for 2 minutes and then add the beef and potatoes. Spread the ingredients out evenly and leave the pan alone without stirring. Fry for 1-2 minutes and then mix. Spread the mixture out again, letting everything brown. when everything is browned add the thyme and cook for one more minute. Transfer to plates and top with a fried egg. Serve immediately.