Corned Beef Hash

Prep Time: 30 minutes
Inactive Prep Time: 12 hours
Serves: 4

2 c leftover potatoes, chopped in 1⁄2" or so dice
2 c leftover corned beef, finely chopped or shredded
¼ c reserved cooking liquid from your corned beef or chicken broth
1 small onion, grated
1 clove of garlic, pressed
1 tbsp Lucero Beer & Blaze Mustard
1 tsp fresh thyme
pinch of nutmeg
black pepper, freshly ground, to taste
The Well Dressed Olive Garlic EV Olive Oil 
1 tbsp fresh parsley, chopped

In a large bowl, place 1 cup of the potatoes and mash with a fork. Add remaining 1 cup of potatoes, corned beef, cooking liquid or broth, onion, garlic, mustard, thyme and nutmeg. Season generously with pepper and mix gently but well. Refrigerate overnight. Heat 2-3 tablespoons of olive oil in a large skillet over medium-high heat. Add the hash mixture and cook for a few minutes to begin to form a crusty bottom. Using a spatula, lift a section to peek under to see how it’s crisping. Flip in sections to brown the other side. Cook until crispy and browned. Enjoy with a poached egg nestled on top. Serve with a sprinkle of chopped parsley.