Corned Beef Hash

But if you are compelled to use store-bought corned beef, it's best to buy the cured but raw corned beef in vac-sealed bags and boil it yourself. The next best option is to use the hot corned beef from the hot food station. -use canned

1 large Yukon Gold potato (13 ounces; 370g), cut into ½-inch (1.3cm) cubes (see note)

1 quart (0.9L) water

1 tablespoon plus ¼ teaspoon ( 10 g) Diamond Crystal kosher salt, divided, plus more to taste; if using table salt use half as much by volume or same weight

1 tablespoon (15ml) distilled white vinegar

2 tablespoons unsalted butter

½ a large white or Spanish onion (3.5 ounces; 100 g), unevenly chopped (see above)

8 ounces (230g) cooked corned beef brisket, fat removed and diced, meat shredded by hand into 1-inch (2.5cm) pieces

1 medium green bell pepper (7 ounces; 200g), diced

Crispy fried eggs, for serving

Chimichurr i, for serving

Directions at seriouseats.com

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