Corned Beef Hash

Corned Beef Hash
4 medium Yukon Gold or other waxy potatoes, peeled, diced, and cooked until tender(about 4-5 cups; I cooked mine the night before and popped them in the fridge)
About 4 cups of cooked corned beef, diced
1 1/2 tablespoons butter
1 tablespoon canola or vegetable oil
1 cup finely diced onion
1 cup diced red bell pepper
2 cloves garlic, minced
salt and pepper, to taste

In a medium bowl, combine the potatoes and corned beef; set aside.  In a large nonstick skillet over medium-high heat, melt the butter and oil together.  Add the peppers, onions, and garlic; sprinkle with salt and pepper, and cook until soft, about 5-7 minutes.  Add the corned beef mixture to the pan.  Stir to combine everything thoroughly, then spread the mixture out evenly in the skillet and press it down with the back of a spoon.  When it’s even, place a large, heavy pot on top of the hash and weight it down (I used a full tea kettle for weight, but you can use large cans, too).  Allow the hash to cook under the weight for about 7 minutes, checking occasionally to make sure it doesn’t burn; the weight will help develop a nice crispy texture.  When the hash is deeply browned and crunchy on the bottom, flip it over and repeat the process until it’s cooked and crisp on the other side.  (I couldn’t manage to keep it all in one cake, so don’t worry about that — just do the best you can.)  Serve immediately, preferably with runny poached eggs over the top.

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