Boil diced russet potatoes just until fork tender, 5-10 minutes. Drain well.

In a large skillet over medium heat, add avocado oil and butter. Once melted, add the cooked potatoes and diced onion. Cook, occasionally stirring, until the onions are softened and the potatoes and onion start to brown, about 8-10 minutes.

Add the chopped cooked corned beef, black pepper, garlic powder and onion powder . Stir to combine.

Using a spatula press the mixture down to an even layer in the skillet. Cook for 3 to 5 minutes or until golden and crispy on the bottom.

Place spatula under the mixture and flip the hash over (the crispy part will be on top)

Add in remaining butter and stir. This will help the hash from drying out and sticking to the bottom.

Using the spatula press the hash mixture down to an even layer. Cook for 3-5 minutes on this side to crisp the bottom until golden. Repeat until desired crispness and browning (usually 2 to 3 times)

Serve and enjoy!