Chef John's Corned Beef Hash

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm about 15 minutes. Drain and finely chop.

Cook beef in a large cast-iron or non-stick skillet over medium heat until fat begins to render. Stir green onions salt and pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant 1 to 2 minutes.

Stir potatoes salsa and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections. Cook without stirring until a crust forms on the bottom about 5 minutes. Flip sections and cook until a crust forms on the bottom again about 5 minutes more. Repeat cooking and flipping process flipping every 5 minutes until hash stays together and has a golden crust 10 to 15 minutes.