2cupscooked corned beefshredded (prepared or home-cooked)
1poundpotatoescooked and cut into ½-inch pieces
¼cupchopped fresh parsley
2teaspoonschopped fresh thyme
2teaspoonschopped fresh oregano
Melt butter in a large nonstick skillet over medium-high heat. Cook onion and fennel in melted butter until golden.
Meanwhile, combine corned beef, potatoes, parsley, thyme, oregano, salt, and pepper in a large bowl. Transfer mixture to skillet with onions and fennel; cook in a single layer for 3-4 minutes, or until just crispy. Flip mixture over to cook another 3-4 minutes or until just crispy. Remove mixture to plates.
Cook eggs in the same skillet to desired degree of doneness and transfer on top of hash.
For Home-Cooked Corned Beef:
Combine Corned Beef and flavor packet with enough water to cover roast in a large pot
or Dutch oven. Bring a to boil over high heat. Reduce heat and simmer for 2 ½ to 3
hours, or until meat reaches 160° and is tender.