Corned Beef Hash

• 2 to 4 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• Kosher salt and freshly ground pepper
• 2 cups diced leftover rutabaga, carrots, potatoes and leek
• 2 cups chopped leftover corned beef
• 2 tablespoons chopped parsley
• 1 to 1 1/2 cups leftover corned beef cooking liquid

1. Heat 2 tablespoons butter with the vegetable oil in a large cast-iron skillet over medium-high heat until almost smoking.
2. Add the onion, season with salt and pepper and cook until translucent, about 4 minutes.
3. Add half of the vegetables and cook, stirring occasionally, until golden, about 5 minutes.
4. Add the corned beef and cook until slightly brown, about 2 minutes.
5. Meanwhile, mash the remaining vegetables in a bowl with the parsley and 3/4 cup cooking liquid.
6. Add to the skillet and stir to make a large pancake, adding up to 1/2 cup more cooking liquid, if needed.
7. Cook until the hash is dark on the bottom, about 2 minutes.
8. Flip and continue cooking, turning occasionally and adding more butter if needed, until the hash is crunchy on the outside but still moist in the middle, 5 to 7 minutes.
9. Add 1/4 cup cooking liquid 1 minute before serving.
10. Photograph by Antonis Achilleos

unsalted butter, vegetable oil, onion, kosher salt, leftover rutabaga, beef, parsley, liquid

Taken from www.foodnetwork.com/recipes/food-network-kitchens/corned-beef-hash-recipe.html (may not work)