I'm a huge fan of corned beef hash, so much so that I'll eat the stuff cold out of a can.  I haven't, however, tried to make it myself so when I ended up with a couple pounds of smoked corned beef from last weekend's big cook, I decided to give it a shot.

2 pounds chopped/shredded smoked corned beef
2 pounds cubed potato, boiled until tender.  Drained.
1/2 cup beef broth
2 cloves garlic, minced
2 tbsp grainy mustard
1 tbsp finely chopped parsley
1 small onion, finely minced
Fresh ground pepper

Mix the above ingredients and refrigerate until ready to cook.

To prepare, heat a cast iron skillet obver medium-high, add half a stick of butter and add corned beef mixture.  Pat down with a spatula and allow to cook approximately 5 minutes, allow a crust to form, then stir and pat again.  Repeat 2-3 times until crisped to your liking.  Serve with a poached or soft boiled egg on top.

Note, to make smoked corned beef, soak a pre-prepped corned beef from the store overnight to remove some of the salt.  Add favorite dry rub or simple pepper coating then cook on smoker at approximately 250* until it reaches an internal temp of 185.  Rest and slice.