Start by dicing your corned beef, potatoes, and onions into small, even pieces.

In a skillet over medium heat, melt some butter and add your diced potatoes. Sauté them until they are tender and golden brown, about 10-15 minutes.

Once the potatoes are cooked, stir in the diced onions. Cook for an additional 5 minutes until the onions soften and become translucent.

Gently fold in the diced corned beef with the potato and onion mixture. Let it cook undisturbed for 5-7 minutes to achieve a crispy golden crust on the bottom.

Carefully flip sections of the hash to cook evenly, allowing everything to get nice and crispy. Cook for another 5 minutes until heated through and perfectly browned.