Ingredients:

• 2 tablespoons butter, divided, plus more if needed
• 1 medium yellow onion, finely diced
• 2 cups finely diced red Idaho® potatoes, washed and unpeeled (about 1 lb.)
• kosher salt and black pepper, to taste
• 1 cup water (or the leftover cooking liquid from making corned beef)
• 2 cups cooked corned beef, finely shredded or diced (about 10 oz.)
• 1/4 cup chopped fresh parsley, plus more for garnish
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 1 teaspoon whole coriander seed
• fried or sunny-side up eggs, for serving (optional)

Directions:

1. Melt 1 tablespoon butter in a large skillet with a lid over medium-high heat.
2. Add the onion to the skillet and sauté until softened and beginning to brown, about 5 minutes.
3. Add the potatoes and water or cooking liquid from the corned beef. Season with salt and pepper (if using cooking liquid, you will need very little, if any, salt). Stir, bring to a boil, turn heat to low, cover, and simmer for 10 minutes, or until potatoes are cooked.
4. Uncover and simmer for 5 more minutes, until most of the liquid has evaporated.
5. Stir the corned beef into the skillet, as well as the remaining tablespoon butter. Turn the heat up to medium high. Cook for about 3 minutes without stirring, until bottom of hash begins to brown. Stir to flip hash around and allow to cook for another 3 minutes or so without stirring, until most of the hash has a good amount of browned, crispy bits (about 10 minutes total). If it starts to cook too quickly or burn, add a bit more butter and/or turn down the heat.
6. Turn off heat and stir in parsley, rosemary, thyme and freshly ground coriander seed. Taste and adjust seasoning if necessary.
7. Serve with sunny-side-up or fried eggs, with extra parsley for garnish, if desired.