Corned Beef Hash | The Fancy Pants Kitchen

Ingredients

• 8 ounces carrots, diced
• 8 ounces russet potatoes, peeled and diced roughly
• 8 ounces butternut squash, peeled and diced roughly
• 5 tablespoons olive oil
• Sea salt
• Freshly ground black pepper
• 1 medium onion, diced
• 2 cloves garlic, thinly sliced
• 8 ounces corned beef, diced roughly
• 1 sprig thyme
• 1 teaspoon parsley, chiffonaded
• eggs, fried or poached, to serve
• toast, to serve