Make corned beef hash using blanched potatoes and chopped corned beef in an oven-proof frying pan. Begin cooking on the stovetop and move the corned beef hash to the oven to finish the process.
Peel 1 1/2 pounds of Russet potatoes. Cut the potatoes in a small dice and place them in boiling water and cook until they are fork tender. Drain the potatoes and rinse in cold water to stop the cooking process.
Chop 1 1/2 pounds of cooked corned beef. Dice 2 cups of yellow onions and chop 1 tablespoon of garlic.
Melt a half-stick of butter in the frying pan. Add the onions and cook over medium-high heat. Add salt and freshly ground pepper to the onions as they cook. Once the onions start to brown, add the garlic and corned beef. Continue to cook for another two to three minutes.
Add the potatoes to the pan and continue cooking another four minutes. Remove the pan from the heat and use the back of a spatula to press the mixture into the pan.
Place the frying pan in an oven preheated to 400 F. Cook for eight to 10 minutes until the potatoes are golden on top. Remove the pan from the oven and serve the corned beef hash.