• 4-5 tbsp vegetable or canola oil, divided
• ½ large or 1 small turnip, peeled, small dice
• ½ cup rutabaga, peeled, small dice
• 1 russet potato, peeled, small dice
• 1 celery root, peeled, small dice
• 1 Spanish onion, small dice
• 1 garlic clove, minced
• 1 tbsp fresh thyme leaves
• salt to taste
• pepper to taste
• 3 tbsp unsalted butter, divided
• 3½ cups cooked & diced corned beef
• 1 cup reserved corned beef cooking liquid or stock (beef or chicken), divided
• 1 tbsp chopped flat-leaf parsley
• 1 tbsp sliced chives

1. In a large sauté pan, heat 2 tbsp oil over medium-high. Add the celery root, potatoes, rutabaga, turnip, onions, garlic and thyme. Season with salt & pepper and sauté for 7-8 minutes until the vegetables are golden-brown on all sides
2. Add about ¾ cup of brisket cooking liquid or stock. Cook on medium-high heat to reduce the liquid to a syrup consistency, about 5 minutes
3. Add 2 tbsp butter and stir in to incorporate completely. Remove from heat and set aside
4. Heat a large cast iron pan or heavy-bottomed skillet over high with 2 tbsp canola oil
5. Fill with an even layer of the diced corned beef
6. Let cook for 3 minutes (without stirring!) to develop good color
7. Stir the meat and add 1 tbsp of additional oil if the pan looks dry. Allow to brown for 3 additional minutes
8. Fold in the braised vegetables and deglaze with the remaining ¼ cup of cooking liquid or stock. Stir in the remaining tablespoon of butter, as well as the parsley and chives. If you desire some crispier bits in your hash, continue to cook over medium heat for a few additional minutes. Plate and serve warm

Serving Suggestion: Great when served with a soft poached egg and hollandaise sauce