Corned Beef Hash with Taste & Texture-Enhancing ‘Hacks’ by Foodie’s Chef Laura Brennan - Foodies Mar

Ingredients

• 1-pound cooked, drained-on paper-towels & chilled corned beef
• 1 cup white or Spanish onion, small, u00bc-inch dice
• u00be cup peeled and diced carrots (small u00bc-inch dice as well)
• 1 u00bc- pounds Yukon gold potatoes, cooked and diced to yield 2-cups
• 1 cup cooked, drained & dried cabbage, roughly chopped
• u00be cup prepared sauerkraut
• u00bd cup vegetable oil, divided (plus more as needed)
• Optional: 2-3 tablespoons butter (salted or unsalted)
• Kosher salt
• Freshly-ground black pepper