Chef John’s Corned Beef Hash

Step 1 (Boil 1.5 pounds of quartered potatoes in salted water until they are almost tender, about 15 minutes. Drain and chop them finely.)

Step 2 (Cook 1.5 pounds of chopped corned beef in a large skillet over medium heat until the fat starts to melt. Add chopped green onions, salt, and black pepper. Then add 2 crushed garlic cloves and 1 tablespoon of butter. Cook until the butter is melted and the garlic smells good, 1 to 2 minutes.)

Step 3 (Add the chopped potatoes, 0.25 cup of roasted tomato salsa, and a pinch of salt to the beef mixture. Press the mixture down in the skillet and divide it into 4 parts.)

Step 4 (Cook the hash without stirring until a crust forms on the bottom, about 5 minutes. Flip each part and cook until another crust forms, about 5 minutes. Repeat this process until the hash stays together and has a golden crust, 10 to 15 minutes.)