Corned Beef Hash

1 pound cooked corned beef

5 to 6 small (about 1 pound) potatoes (white, red, or Yukon gold)

¼ large onion (about ½ cup after chopping)

1 clove garlic

¼ teaspoon paprika

salt and freshly ground black pepper

Cut the potatoes into quarters and transfer simmer them in a large pot of salted water for about 15 minutes. They should be slightly undercooked when you take them out. Let them cool.

In the meantime, chop up the corned beef (about ½-inch dice is perfect), onion, and garlic, and combine.

Chop up the cooked potatoes about the same size as you chopped the corned beef, and combine them with the corned beef mixture.

Season the mixture with paprika, salt, and freshly ground black pepper to taste. (See note below.)

Press the corned beef hash onto a lightly oiled griddle or skillet and cook over medium-low heat for about 15 minutes or until the bottom is nicely browned.

Flip the hash with a long spatula and continue cooking until the bottom is nicely browned, about another 15 minutes.

Serve right away with your favorite eggs.