Corned Beef and Cabbage has been a cherished family dinner as long as I can remember. My Irish grandmother made it for St. Patrick’s Day Dinner and through the years the tradition continued as a birthday dinner for my brother. My husband would happily eat corned beef twice a week if I cooked it.
I love corned beef leftovers so much that I always make twice as much meat as needed so that I can have corn beef hash and eggs, a meal I could easily eat twice a week. Hash is really easy to make and homemade hash is much tastier than hash from a can. So set aside some corned beef from that St. Patty’s Day dinner and have yourself an amazing breakfast.
- 2 Tbsp. butter, divided
- 1/2 cup finely chopped onion
- 3 cups chopped cooked potatoes
- 3 cups chopped cooked corned beef
- 1/4 tsp. ground black pepper, more to taste
- kosher salt, more to taste
- Melt the butter in a large frying pan over medium-high heat.
- Add the onions and potatoes, cook until golden brown.
- Add the remaining butter and corned beef, mix well.
- Press the hash into the pan. Cook until the hash becomes golden brown, about 5 minutes.
- Season with pepper and salt and serve.