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2 cups finely chopped cooked corned beef
2-3 cups finely chopped cooked potatoes
1 onion, chopped fine
salt & pepper to taste
2 tablespoons fat
Combine the chopped meat, potatoes and onion and seasonings. Heat the fat in a heavy skillet; add the hash; heat, stirring the while. Then spread the hash evenly; press gently. Cook slowly until a brown crust forms on the bottom. Cut and fold like an omelet; slide onto a heated platter and garnish with parsley or watercress. Serve at once. A fried egg for each portion may be used to garnish the platter or top the browned hash.