1. Cook the Potatoes:

Place the peeled and quartered potatoes in a large pot.

Cover with salted water. Bring to a boil over high heat.

Reduce the heat to medium-low and simmer until the potatoes are almost tender but still firm, about 15 minutes. They should be easily pierced with a fork. But not falling apart.

Drain the potatoes well. Finely chop them.

2. Cook the Corned Beef:

While the potatoes are cooking, cook the finely chopped corned beef in a large cast iron or nonstick skillet over medium heat.

Cook until the fat begins to render and the beef starts to crisp up slightly.

3. Add Onions and Season:

Stir in the chopped green onions, salt, and pepper to the skillet with the corned beef.

4. Add Garlic and Butter: Add the crushed garlic and butter to the skillet.

Cook and stir until the butter is melted and the garlic is fragrant, 1 to 2 minutes.

5. Add Potatoes and Salsa:

Stir in the finely chopped cooked potatoes and the roasted tomato salsa.

Add a pinch of salt.

6. Form and Cook the Hash:

Pat the mixture down in the skillet with a spatula to form an even layer.

Divide the hash into 4 sections (like cutting a pie). This will make it easier to flip.

Cook, without stirring, until a crust forms on the bottom, about 5 minutes.

7. Flip and Cook:

Carefully flip each section of the hash using a spatula.

Cook until a crust forms on the bottom, about 5 minutes more.

8. Repeat and Serve:

Repeat the cooking and flipping process, flipping every 5 minutes, until the hash stays together and has a golden-brown crust, 10 to 15 minutes total.

Serve hot and enjoy!