Corned Beef Hash

From: Culinary Institute of America Breakfasts & Brunches

2 1/4 pounds cooked corned beef, diced
2 1/2 C diced, peeled potatoes
1 1/2 C diced onions
1 C diced parsnips
1/2 C diced carrots
1/4 C vegetable oil, divided use
1/2 tsp salt
1/5 tsp ground black pepper
2 Tbsp tomato puree

Preheat oven to 375
Combine the corned beef, potatoes, onions, parsnips, and carrots in a large bowl. Drizzle two tablespoons of the oil over the mixture, add the salt and pepper, and toss until evenly coated. Transfer to a baking pan, cover with foil, and cook until the vegetables are tender, about 1 hour. Remove the foil and stir in the tomato puree. Return the pan to the oven and continue to bake until the mixture is browned and has a sweet aroma, another 15 minutes. Let this mixture cool while setting up a meat grinder with the coarse plate.
Grind the mixture through the meat grinder. Heat the oil in a large skillet. Add the corned beef mixture all at once and lightly press into an even layer. To flip the hash after the first side browns, put a plate or platter upside down on top of the skillet. Hold the plate firmly in place as you lift and invert the skillet. The hash will fall onto the plate. Return the skillet to the heat, slide the hash back into the skillet, and finish cooking.