1 c. chopped corned beef
1 c. chopped cooked potatoes
1 onion, minced
1 tsp. parsley
1/2 c. milk
Salt and pepper

Mix all ingredients except milk. Place a little fat in a hot heavy skillet over medium heat. When fat is very hot, spread hash evenly in skillet. The pan should be hot enough to brown the bottom of the hash quickly 10 to 15 minutes. Add milk and mix. Cover and cook slowly until crisp, about 10 minutes.

Serves 2.