Before you start cooking, make sure everything is chopped and prepped. Dice your potatoes and carrots into even cubes so they cook evenly. Chop the onion finely for sweetness and cut the corned beef into small chunks.

Heat the butter and olive oil in a large skillet over medium-high heat. Once the pan is hot, add the potatoes and carrots. Spread them out in an even layer and let them cook without stirring too much for about 8–10 minutes. This helps them develop that lovely golden crust.

Pro Tip: Resist the urge to stir constantly. Letting the potatoes sit against the hot skillet is what gives you those crisp edges everyone loves.

Once the potatoes are starting to turn golden, stir in the onions. Cook for another 5 minutes, or until the onions soften and become slightly caramelized. At this point, the smell in your kitchen will be irresistible—like Sunday morning comfort food at its finest.

Sprinkle in the dried thyme, ground black pepper, and a little salt. Corned beef can already be salty, so season lightly now and adjust later.

Add the corned beef pieces to the pan. Stir gently to mix everything together, but don’t overdo it—you want chunks of beef, not shredded meat. Once mixed, press the hash down lightly with a spatula and let it cook undisturbed for 3–4 minutes. This creates a crispy bottom layer.

When the hash is golden and crisp in places, take it off the heat. Sprinkle with chopped parsley for freshness and serve immediately.