So learn from me and forget the cabbage and use mostly the beef and potatoes and use a raw onion. You can chop some of the cooked carrots in for color, but not too many.
2 Tbs. butter
2 Tbs. oil
Leftover corned beef, coarsely chopped (about 3 cups)
1 yellow onion, finely chopped
Leftover potatoes, coarsely chopped (about 3 cups)
Leftover carrots, coarsely chopped (about a cup)
Salt and pepper to taste
I use oil and butter rather than just butter, because it helps it keep from burning. Heat oil and butter in a heavy-bottomed pan (I use a good seasoned cast iron one) until it foams, put in onions and sweat them a few minutes until they are translucent.
Combine the meat and potatoes and spread them evenly in the pan. Tamp them down with a spatula and resist the impulse to stir them. They will steam and hiss for a while, which is a good thing. Peak around the edges with a spatula, and when they are good and brown flip them over, and repeat the process, keeping an eye out that they don't burn. It takes a little practice but the results are worth it. I top them with a fried egg. A good shot of freshly ground black pepper is nice. If you use beets it becomes Red Flannel Hash, a recipe for another day.
(Photos: R. L. Floyd)
