Corned Beef Hash Recipe

Ingredients

• 1 large Yukon Gold potato (13 ounces; 370g), cut into 1/2-inch (1.3cm) cubes (see note)
• 1 quart (0.9L) water
• 1 tablespoon plus 1/4 teaspoon (10g) Diamond Crystal kosher salt, divided, plus more to taste; if using table salt use half as much by volume or same weight
• 1 tablespoon (15ml) distilled white vinegar
• 2 tablespoons unsalted butter
• 1/2 a large white or Spanish onion (3.5 ounces; 100g), unevenly chopped (see above)
• 8 ounces (230g) cooked corned beef brisket, fat removed and diced, meat shredded by hand into 1-inch (2.5cm) pieces
• 1 medium green bell pepper (7 ounces; 200g), diced
• Crispy fried eggs, for serving
• Chimichurri, for serving

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