We wanted a recipe for this diner staple that was easy to make in every home kitchen. In a large bowl, we tossed together 1/2-inch cubes of cooked corned beef from the deli counter, unpeeled russet potatoes, and carrots, which offered pretty pops of color. We also added shredded cabbage and sliced onion and combined the entire mixture with garlic, thyme, a few spices, and vegetable oil. We transferred the contents of the bowl to a nonstick skillet and cooked them, covered, until the potatoes were tender. We then removed the skillet from the heat and mashed the ingredients into a solid mass with a potato masher. After adding little nubs of butter all around the sides, we returned the skillet to the heat to brown the hash. Flipping the hash in sections with a spatula gave us control over how much browning was achieved and allowed browning on both …