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1
Put the potatoes in a large pot and cover with water.
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2
Add a large pinch of salt and bring to boil.
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3
Cook over moderately high heat until tender, about 20 minutes.
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4
Drain the potatoes and return them to the pot.
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5
Shake the pot over the heat for 10 seconds to dry the potatoes.
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6
Remove from the heat.
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7
Add the butter and cream and coarsely mash the potatoes.
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8
Season lightly with salt and generously with pepper.
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9
In a food processor, pulse the corned beef until coarsely shredded.
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10
Stir the corned beef into the potatoes.
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11
In a large nonstick skillet, heat 1 tablespoon of the oil.
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12
Add the onion and season lightly with salt.
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13
Cover and cook over moderate heat until softened, about 5 minutes.
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14
Stir the onion into the hash.
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15
Wipe out the skillet.
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16
Preheat the oven to 325.
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17
In the same skillet, heat 1 1/2 tablespoons of the oil until shimmering.
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18
Add half of the hash mixture and flatten with a spatula.
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19
Cook over high heat for 2 minutes.
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20
Reduce the heat to moderately high and cook until the hash is richly browned on the bottom, about 2 minutes longer.
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21
Working in sections, turn the hash over and cook until browned on the other side, about 2 minutes.
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22
Transfer the hash to a large rimmed baking sheet and keep warm in the oven.
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23
Repeat with the remaining 1 1/2 tablespoons of oil and hash.
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24
Serve with fried eggs, hot sauce and ketchup.
