Crispy Corned Beef Hash with Scrambled Eggs

Peel and dice 2 large Russet potatoes into 1/2-inch cubes. Boil in salted water for 5-7 minutes until just tender. Drain well.

In a large cast-iron skillet, melt 1 tbsp unsalted butter over medium-high heat. Add the boiled potatoes and cook, stirring occasionally, for 10-12 minutes until golden brown and crispy. Lightly smash some potatoes with the back of a spoon for extra crispiness. Remove potatoes from skillet and set aside.

Add the remaining 1 tbsp unsalted butter to the skillet. Add 1 diced medium yellow onion and 1/2 diced red bell pepper. Sauté for 5-7 minutes until softened.

Add 12 oz diced cooked corned beef to the skillet with the onions and bell pepper. Cook for 3-5 minutes, stirring, until heated through and slightly browned.

Return the crispy potatoes to the skillet with the corned beef mixture. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Stir to combine and cook for another 2-3 minutes to meld flavors.

For the scrambled eggs, whisk 8 large eggs with 1/4 cup whole milk, 1/4 tsp kosher salt, and 1/8 tsp freshly ground black pepper in a bowl.

In a separate non-stick skillet, melt a small pat of butter over medium-low heat. Pour in the egg mixture and cook, stirring gently with a spatula, until fluffy and just set, about 3-5 minutes.

Serve the corned beef hash immediately, topped with scrambled eggs and garnished with 2 tbsp chopped fresh parsley.