If you’re lucky enough to have leftover corned beef, this is a perfect way to turn it into a second meal.
It’s two days after St. Patrick’s Day, and you hopefully have leftovers in your refrigerator from Wednesday night’s feast. What better way to use those St. Pat’s leftovers than with a hearty breakfast this weekend? Read the recipe now. See what ingredients you need. Then make sure you gather them so that this weekend you get to start one of the days with a flavorful hash!
From the wayback time machine
To learn more about this recipe, originally published in March 2009, keep reading.
Most of my family likes corned beef. So, when I purchase it for our St. Patrick’s Day dinner, I purchase more than will be eaten at that meal. Depending on the amount we have left, it can be used to make sandwiches or hash or just eaten plain.
As all of the leftover corned beef wasn’t eaten by Saturday morning, I decided to use it for breakfast. We also had leftover cooked potatoes from our St. Pat’s dinner, so making hash and eggs seemed like the perfect way to feed the family and clean out the fridge. Plus, with almost unlimited eggs thanks to our 15 chickens, eggs for breakfast is always a good choice.
If you’re extra lucky, you may have some Irish soda bread left. Get that sliced and into the toaster to accompany your hash and eggs.
Breakfast made- in under 30 minutes
Compared to some of the weekend breakfasts that I make, this was a very simple dish. From start to finish, it took no more than 20 minutes, which allowed us to get an earlier start on our day’s activities.
*Note, this hash won’t have that mushy, stick-together consistency, such as you find in canned hash. However, there will be decently sized chunks of corned beef and potatoes, so that you can identify what you are eating by look and taste.
Leftover St. Pat’s Hash
- 1 tablespoon canola oil
- 1 small onion diced
- 3 cups corned beef cooked and diced
- 1-1/2 cups potatoes cooked and diced
- Salt and pepper
Heat oil in a large nonstick pan over medium heat.
Add onion, and sauté for 2-3 minutes.
Add corned beef and potatoes, and season with salt and pepper; stir to combine.
Press down on hash with spatula.
Allow to cook for several minutes.
To ensure that the hash is heated through, flip or stir mixture, and press down again.
Cook for another 2-3 minutes.
Serve hot, with eggs if desired.