Hash from the last of the Corned Beef

Corned Beef Hash with Poached egg

Salt to taste (corned beef is already somewhat salty)

2 1/2 white or red potatoes, peeled cut 1/2 inch cubes and boiled until soft (10 minutes)

3 C. cubed corned beef

1/2 C heavy cream (I used evaporated milk)

2 Tblsp. fine chopped parsley

1 tsp. Worcestershire sauce

1/4 tsp. cayenne pepper

When potato is cooked, drain and add rest of ingredients and mix. Set aside.

Saute onions in large skillet with butter or oil and a little salt until translucent. Add potato mixture and stir to combine.  Press cook to heat through, spread out and press down and cook until browned a little on the bottom.

Serve with poached egg if desired.