Corned Beef and Cabbage: Part 3 of 3(corned beef hash with basted eggs)

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).

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

Other great ideas for leftover corned beef and cabbage:

St. Pat’s Day Maki

Corned Beef and Cabbage Tacos

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