|In a large pan (preferably a cast iron skillet) on medium heat, melt butter and coconut oil.
|Add onions and cook until translucent.
|Add corned beef, parsnips and sweet potato to pan and turn heat up to high or medium-heat.
|Spread the mixture our evenly over the pan and use a metal spatula to gently press down the ingredients. This will create the golden brown crust we love!
|When nicely browned, flip the mixture over and brown the other side. Try to avoid stirring or mixing because it will prevent out crust from forming.
|Serve with a few cracks of fresh black pepper and garnish with your chopped parsley.