The day after St. Patrick’s Day can only mean one thing, corned beef hash! I used leftover corned beef, boiled Yukon gold potatoes, and sauteed onions to make this breakfast favorite.
Serve topped with an egg cooked the way you like it, scrambled for me, over easy for Michael.
- 2 cups chopped leftover corned beef
- 3 Yukon gold Potatoes
- 1 small sweet yellow onion
- 1 TBS butter
- 3 TBS oil
- Salt and pepper to taste
- Eggs prepared as you like them
- Chop leftover corned beef to your liking. Set aside. Finely chop the onion and saute in 1 TBS oil. Set aside. Boil potatoes until al dente and cool until they can be handled. Peel the potatoes and chop them to your liking. Heat the remaining oil and butter in a skillet, add the potatoes, onion, and corned beef and cook until potatoes are done and the corned beef is browned. Serve topped with an egg cooked the way you like it.