Peel and dice the potatoes into bite size pieces. Boil the diced potatoes until they are fork tender (7-11 minutes). Drain off the excess water.
Add half of the butter to a large skillet and melt over medium high heat.
Add in the onions, potatoes, salt and pepper. Sauté for 8-10 minutes until the onions are soft and the potatoes start to brown. Toss regularly to make sure the potatoes brown on all the sides.
Add in the corned beef, minced garlic, Worcestershire sauce and remaining butter. Heat until the butter is melted and stir to combine all the ingredients and make sure that all the ingredients are in an even layer in the pan. Gently press the mixture down into the pan with a spatula.
Cook the mixture without turning for 3-4 minutes to allow the brown and form a nice crust on the ingredients.
Once browned, turn the ingredients over and brown on the other side for 3-4 minutes until the other side is also browned. Watch closely during the time and if the hash is getting too browned, add more butter if needed.
Serve warm topped with fresh parsley and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 3-4 days. Yukon Gold Potatoes can be used in this recipe instead of Russet potatoes.