Of all the dishes I have served my guests for Brunch this is the one that impresses the most. When made fresh it tastes nothing like that greasy hash from the local diner or dare I even say, that stuff from a can. So next St Patty's Day make an extra large corned beef so you have plenty left over for Sunday Brunch. I guarantee once you taste this you will find yourself cooking up a corned beefall year round just so you can make this on Sunday morning.

Serves 4

• 2 Tablespoons butter
• 1 1/2 Tablespoons olive oil
• 1 large onion diced small
• 2-3 Yukon gold potatoes , diced ,boiled in salted water until almost done. Drained well.
• 5 cups cooked Corned Beef, cut into small cubes
• salt and black pepper

Melt butter and olive oil in a 12 inch cast iron skillet over medium heat. Add onions and potatoes and cook until they begin to brown , about 5 to 6 mins. Add corned beef to the skillet and stir to combine. Flatten corned beef mixture with a spatula and cook about 6 minutes to allow the bottom to begin to brown . Stir mixture and flatten again , cook 5-6 mins. Add black pepper and salt if needed.  

Serve with eggs and plenty of buttered toast.