Heat canola oil in a large skillet over medium-low heat; add the chopped onion and cook, stirring, until yellow. Mix the minced corned beef with the potatoes and the cooked onion; stir in the herbs and sprinkle lightly with salt and pepper. Add the beef broth or corned beef cooking liquid. Turn the hash mixture into the skillet and cook -- without mashing or pressing -- over very low heat for about 40 minutes.
With a spatula, loosen the hash around the edges. Turn out onto a hot platter, crusty side up.
Calories per serving: 445
Fat per serving: 32.5g