Directions

1. 1

   Place the corned beef in a large pot and cover with cold water. Add the bay leaves and peppercorns. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for approximately 3 hours, until the meat is very tender and easily pierced with a fork. Remove from heat and let cool slightly.

2. 2

   Once cooled enough to handle, shred the corned beef into bite-sized pieces, discarding any excess fat. Set aside.

3. 3

   Cut the peeled potatoes into ¼-inch dice. Cut the peeled onions into ¼-inch dice as well.

4. 4

   Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the diced potatoes and cook, stirring occasionally, for 8-10 minutes until they begin to brown and soften. Season lightly with salt and pepper.

5. 5

   Add the remaining 1 tablespoon of butter to the skillet. Stir in the diced onions and cook for 4-5 minutes until they become translucent and begin to caramelize. Add the white vinegar and stir to combine.

6. 6

   Add the shredded corned beef to the skillet, breaking up any clumps. Stir everything together and cook for 5-7 minutes until the hash is heated through and the potatoes are tender and golden. Taste and adjust seasoning with salt and freshly ground black pepper as needed.

7. 7

   Sprinkle the fresh chopped parsley over the hash and stir gently to combine. Transfer to a serving platter or individual plates.

8. 8

   Cook eggs to your preference (fried, poached, or scrambled) either in the skillet or separately. Top each serving of hash with 1-2 eggs. Serve hot.