Corned Beef Hash Browns

Ingredients:

• 2-4 tablespoons unsalted butter
• 1 tbsp. vegetable oil
• 1 small onion, chopped
• 2 cups leftover chopped rutabaga, carrots, potatoes, and leeks
• 2 cups leftover homemade corned beef, chopped
• 2 tbsp. l. chopped parsley
• 1-1.5 cups of leftover liquid from corned beef

Preparation:

1. In a large cast-iron skillet, heat 2 tablespoons of butter with the vegetable oil over medium-high heat until smoking. Add the onion, season with salt and pepper, and cook until translucent, about 4 minutes. Add half of the vegetables and cook, stirring occasionally, until golden brown, about 5 minutes. Add the corned beef and cook until lightly browned, about 2 minutes.
2. Meanwhile, mash the remaining vegetables in a bowl with the parsley and 3/4 cup of the corned beef liquid. Add to the skillet and toss to form a large pancake, adding up to 1/2 cup more liquid if needed. Cook until the hash browns are golden brown on the bottom, about 2 minutes.
3. Flip and continue cooking, turning occasionally and adding more oil if needed, until the hash browns are crispy on the outside but still moist in the center, 5 to 7 minutes. Add 1/4 cup of the corned beef liquid 1 minute before serving.