Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large bowl, combine potatoes, parsnips, corned beef, cream, parsley, worcestershire sauce, cayenne pepper, mix well, season to taste with salt and pepper. in a large nonstick frying pan over medium heat, heat vegetable oil. sauté onion until translucent, 4-5 minutes. add the potato mixture and mix well to distribute the onions evenly. spread hash evenly in the pan. cook, flattening the hash with a spatula occasionally, until a slight crust forms on the bottom, about 10 minutes. run the spatula around the pan edge as necessary to prevent sticking. turn the mixture over and continue cooking, stirring frequently to break up the hash, until crusty and browned, 12-14 minutes longer. remove from the heat, cover and keep warm.

Target recipe: peel and dice the potato 1/4 to 1/2 inch cubes,. bring the potatoes to boil, about 3-5 minutes. strain and rinse well, very well. should be soft, but not brittle. set aside. saute pepper and onion until soft in 1 tablespoon oil oil. add salt pepper and garlic powder, saute 2 mins more. remove. set aside. now saute potato in remaining oil until browned add parsley, beef and vegetable mixture. season with salt and pepper if needed. cook on medium high 10 minutes or until desired texture is complete.