Instruction

• Sauté the onions: Heat butter in a large skillet (preferably cast iron) on medium heat
• Add the onion and cook a few minutes, until translucent
• Add the potatoes and corned beef: Mix in the chopped corned beef and potatoes
• Spread out evenly over the pan
• Increase the heat to high or medium high and press down on the mixture with a metal spatula
• Cook until browned and then flip: Do not stir the potatoes and corned beef, but let them brown
• If you hear them sizzling, this is good
• Use a metal spatula to peek underneath and see if they are browning
• If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side
• Press down again with the spatula
• If there is too much sticking, you can add a little more butter to the pan
• Continue to cook in this manner until the potatoes and the corned beef are nicely browned
• Stir in the parsley and season: Remove from heat, stir in chopped parsley
• Add plenty of freshly ground black pepper, and add salt to taste