• Preheat the slow cooker on low while you prepare the ingredients
• wash, peel, and chop the potatoes, add them to the slow cooker
• Chop the onion into small pieces, add them to the slow cooker
• Wash the carrots and chop them up add them to the slow cooker
• wash the leeks and remove the two outer leaves, slice the leek in half lengthwise, then finely slice it
• Place the vegetables in the slow cooker and add the beef stock
  
• Stir well to mix
  
• Cover with the lid and cook for 3-4 hours, stirring halfway through
• If desired panfry the corned beef until crispy, add it to the slow cooker, and stir to combine
• OR just add the corned beef to the slow and stir combine
• Either way heat the combined hash on low with the lid slightly open to allow the liquid and steam to escape so it's not too juicy
• Serve as is or crisp it up in a pan

Alternate Final Step For Crispy Hash

• Heat 2 tablespoons of oil in a frying pan over medium-high heat
• use a slotted spoon to scoop
• Fry until crispy, stirring occasionally