Leftover corned beef? How is that possible?

It’s a few days after St. Patrick’s Day, and the corned beef and cabbage with potatoes and carrots was AWESOME. So why do I have any leftover corned beef? That’s just crazy! Well, in my defense, I was saving the last piece for one of my sons who ended up already eating something else before he got home.

So, what to do? What to do?

Make another corned beef and cabbage meal with all of the other ingredients? Yes. I could do that.

Make a corned beef sandwich? I could do that.

But no. It’s breakfast time, and I have a fever, and the only prescription is Corned Beef Hash.

Corned Beef Hash. It’s what’s for breakfast.

First you take whatever leftover corned beef you have from St. Patrick’s Day, and then slice it up into small thin pieces. The thinner the better, so that it breaks up into even more fine pieces while your cooking it. Then take one, or two, of the leftover boiled potatoes, and slice them thinly, before chopping them up a little more to get  pieces equal in size to the chopped up corned beef waiting for the potatoes in the frying pan.  You can add in a chopped onion if you like, but I just went with the leftover corned beef and potatoes. I added no salt, since the corned beef is already salty enough, but I did pepper slightly, to taste. This cooks up in no time, since both the corned beef and the potatoes are already cooked. You’re just reheating the ingredients in the skillet. You can use some cooking oil, or butter, to fry these ingredients in, but I didn’t since the corned beef has enough fat to provide a good frying medium.

I paired this corned beef hash with some poached eggs, and coffee, and it was delicious.