Who’s sick of hearing about corned beef and cabbage? Well, I promise, this is the end of this fascinating series. I just want to make sure you’ve got some options for all those yummy leftovers (4 lbs of beef is a lot, and unless you’re throwing a party, I’m sure you’ve got some extra).
This is a great way to use the beef and cabbage from your St. Patrick’s Day meal – and it’s perfect for breakfast or dinner (it’s a really good hangover meal – not that I’ve ever had a need for something like that, I’m just saying that’s what I’ve heard).
Now, honestly, the four-year-old wasn’t a fan of the hash. He loved the corned beef the first time around (said it tasted like hot dogs – a high compliment from a four-year-old), but didn’t care for the cabbage (he ate a spinach salad instead). I think the onions and peppers in the hash were what turned him off more than anything. He did finally eat most of it, but that’s because I let him dip it in ketchup (and I bribed him with promises of brownies for dessert).
Ingredients:
2 medium russet potatoes
2 tablespoons butter
1 red bell pepper
1/2 red onion
2 cups cooked corned beef
2 cups cooked cabbage (preferably that has been cooked with the beef)
3-4 eggs
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- Cut potatoes into 1/2 inch dice and boil in liberally salted water until tender.
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- Dice remaining ingredients into uniform sized pieces (I like mine pretty small).
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- Melt butter in a chefs or saute pan over medium heat.
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- Saute onions and peppers until translucent.
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- Add cooked potatoes and allow to brown.
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- Add beef and cabbage and stir to mix through. Let cook until warmed through.
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- Make three (or four) dents in the hash and crack eggs into them. Cover pan and let the steam cook the eggs.
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- Sprinkle with chopped parsley and serve.
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- Enjoy a nice Irish stout (of your choosing)!
Other great ideas for leftover corned beef and cabbage:
