Corned Beef Hash

Place the potatoes, salt and vinegar in a medium pan and fill with water to cover the potatoes by 2-3 inches. Bring pan to a boil and then back down to a simmer - simmer for 4-5 minutes. Drain potatoes and let them cool to the side. 

Melt tallow or butter in a cast iron pan over medium heat and add the onions along with a pinch of salt. Cook, stirring occasionally until the larger pieces of onion are soft and the smaller pieces are browned. Use a slotted spoon to transfer the onions to a plate. Add the fat from the corned beef to the pan and stir until all of the fat has been rendered and the bits of meat are very crispy. Using the slotted spoon, transfer the crispy bits to the plate with the onions. Pour the cooled potatoes into the cast iron pan and cook in a single layer, without disturbing, for 4 minutes. Toss the potatoes, then flatten into a single layer and cook again, without disturbing, for 3 minutes. Toss and repeat one more time. The potatoes should be pretty evenly crisped and browned. Sprinkle the red pepper evenly over the pan and cook, without disturbing, for another 2-3 minutes. Add in the onions, crispy bits of meat, and corned beef and toss to combine. Pack mixture into pan for more contact with the hot cast iron and cook for 2-3 minutes until the bottom is just a bit charred. Toss to mix and serve immediately with fried eggs and hot sauce.