Peel and dice the white potatoes and sweet potato. Rinse the potatoes well, then then add to a large pot of water. Add 1 teaspoon of salt to the water and boil on high for 15 minutes until potatoes are just cooked. Drain and set aside.
In a large frying pan add butter and melt on medium heat and cook the diced onion for 5 minutes with a lid on. or until translucent but not burnt.
Add potatoes, corned beef, and paprika to the pan. Pour the Worcestershire sauce over. Mix once then flatten so the bottom is not exposed trapping in all the heat. Reduce the heat to medium-low and cook for 5 minutes.
Flip the mixture over using a large wide spatula and cook for an additional 5 minutes. Once crispy, season with salt and pepper and fresh dill, serve immediately.
- Potatoes - I like to use equal parts white and sweet potatoes. One large sweet potato should equal about 2 cups. 2 medium sized russet potatoes will equal about 2 cups as well.
- Never Mix - Never mix the corned beef hash once it starts to brown. Simply scoop with a wide spatula, flip and flatten down into the pan.
- Stove Tops - Stove tops and pans vary in cooking heat. I cook on a glass top stove so my heat is distributed more evenly. Carefully watch to ensure you do not burn the hash.
- Do not use a lid - Do not place a lid on top of the frying pan. This will allow excess moisture to get to the top which in return will give you a soggy hash.
- Corned Beef – If you want more of a canned texture of corned beef you can run your cooked corned beef through a food processor until very tiny in size.
Serving: 0.5c | Calories: 148kcal | Carbohydrates: 28g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 685mg | Potassium: 606mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8170IU | Vitamin C: 20mg | Calcium: 36mg | Iron: 1mg