If you've cooked an entire corned beef for your St. Patrick's Day party, you probably have quite a bit left over. For me, this easy breakfast, brunch or lunch hash recipe is much more delicious than the traditional Irish-American boiled corned beef, potatoes and cabbage. Served with a poached or fried egg on top, some toasted Irish soda bread, you have a satisfying start to your day.

See Also

Dublin Coddle

Guinness Irish Stew

Shepherd's Pie

Ingredients

• 2 tablespoons unsalted butter
• 1 teaspoon vegetable or olive oil
• 4 to 6 green onions, trimmed and thinly sliced
• ½ red bell pepper, seeded and diced
• 2 white or gold potatoes, peeled and diced
• 1 to 1-½ pounds leftover corned beef, diced
• 2 tablespoons flat-leaf parsley, chopped
• Salt and freshly ground pepper

• Prep Time: 15 minutes
• Cook Time: 30 minutes

• Total Time: 45 minutes
• Yield: Serves 4

Preparation

1. When preparing the vegetables and corned beef, try to dice everything to be the same size, which allows for even cooking.
2. Heat the butter and oil in a large skillet over medium heat. When the butter foam subsides, add the green onions and red pepper, and sauté until softened, about 6 minutes. Stir in the potato, and sauté until tender, about 15 minutes.
3. Add the corned beef and parsley, and combine all ingredients well. Increase the heat to medium high, and continue to cook, turning occasionally until the hash crisps and browns. Taste for seasoning and add salt and pepper as desired. Serve with poached or fried egg on top.