1 3.5lb Corned Beef (cooked)
4 medium white potatoes
1 onion
1 c. corn beef juice (from oooking the original corned beef)
1/2 tsp. salt (in the onion)
2 cloves fresh garlic
1/4 tsp. ground pepper blend
1/2 tsp. onion powder
2 tsp. tomato paste
Cooking the corned beef: there are a myriad of ways to do this, but I find that 60 minutes in a pressure cooker on high (with 4 cups of your favourite stock) works nicely. Let the thing cool for about 10 mins, then 'release' once its done. Take out the meat, let it cool on a cutting board for about 20 or 30 mins. Cut ACROSS the grain, into small slices, then chop these small slices into dices.
Take the 4 potatoes, put in microwavave and partially cook (i find that for my microwave, a 5 minute cycle, check temp of potatoes, I shoot for 170-175 temp, you dont' want them to eb complete mush. You might need to put the potatoes back inthe microwave if they aren't cooked (should be medium firm or slightly soft.)
Grate the potatoes with a grating box on the largest hole, mix in a bowl with the ingredents except the onions.
Dice the onions, and then cook until transluscent, combine with the hash mix. Mix with your hands until everything is well combined.
Next day take some and put on a nice skillet and brown. I like to put in my omlettes.