Corned Beef Hash

2 cups corned beef, diced
1 cups potatoes, diced, steamed, and chilled
1/2 cup onions, diced
2 Tbsp Dijon mustard
1 tsp thyme
1 tsp rosemary
1 tsp sage
2 Tbsp parsley, chopped
3 Tbsp clarified butter

In a bowl, mix corned beef, potatoes, onions, mustard, and herbs except parsley. The mustard will help the herbs stick to the beef and potatoes and gives you a better crust.

Heat a large rondo over medium-high heat and add the butter until hot. Add corned beef hash mixture into pan. Press down hard with a spatula to flatten mixture against the bottom of the frying pan, then leave it alone for a couple of minutes to let brown. Flip hash after a nice rich golden brown color is formed. Repeat until golden brown. Stir it up a little after both sides are charred, then remove from heat.

Chill and garnish with parsley.

Allergy Warning: Contains milk