Semmelknödel (German Bread Dumplings) vs Corned Beef Hash

Semmelknödel and corned beef hash share onion, butter, parsley and egg, yet they head in opposite directions. In the dumplings, onion and parsley are softened in butter, then mixed with eggs into stale bread soaked in lukewarm milk, seasoned with nutmeg, and gently poached into mild, springy rounds. The hash fries onion, potatoes and salty corned beef in butter and oil until a crisp crust forms, then tops it with eggs cooked until the yolks stay runny and a final scatter of fresh parsley.