Parboil the Potatoes:

• Bring a large pot of salted water to a rapid boil. Add the peeled, diced potatoes and cook for 5-10 minutes until fork-tender but not mushy. Drain.

Shred the Corned Beef:

• While the potatoes cook, place the corned beef in a food processor fitted with a blade attachment and pulse several times until finely chopped. Alternatively, cut the corned beef into small dice or shred by hand.

Cook the Onion:

• Heat 2 Tbsp of butter in a large skillet over medium heat. Add the diced onion and season with ½ tsp kosher salt. Cook, stirring occasionally, for 5-7 minutes until softened.

Add the Corned Beef:

• Add the shredded corned beef and parboiled potatoes to the skillet. Stir well and cook for 5 minutes.

Stir in the Ketchup:

• Add 3 Tbsp ketchup, the remaining ½ tsp kosher salt, and ¼ tsp black pepper. Stir until well combined, then cook for another 5 minutes.

Flip and Cook Until Crispy:

• Use a thin metal spatula to carefully flip the hash. It may break into pieces, but that’s okay. Cook for an additional 5 minutes, allowing the hash to become crispy. Garnish with freshly chopped parsley.

Serve:

• Serve the corned beef hash immediately, topped with poached eggs. Enjoy!