The best thing about St. Patrick's Day might not be the holiday itself—it's all the hearty comfort food that turns into fantastic leftovers for the days to follow! Whether you're a fan of traditional corned beef and cabbage or you look forward to a big plate of corned beef hash the next morning, you'll love this frittata that makes the most of those succulent slow-cooked slices. It's a fantastic weekend brunch dish, an easy to pack make-ahead lunch that, or even a breakfast-for-dinner family meal.
Sweet potato adds color and nutrition to the dish, but feel free to substitute regular potatoes. If you're using already-cooked leftover potatoes from the big day, add them along with the corned beef instead of with the red bell pepper.
- 1 tablespoon unsalted butter or olive oil
- 1 small yellow onion, thinly sliced
- 1 small red bell pepper, diced
- 1 small sweet potato (about 1/2 pound), peeled and diced
- 2 cups chopped corned beef
- 8 large eggs
- 1/4 cup milk (any fat percentage)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Preheat the oven to 400 degrees F.
Melt the butter or heat the olive oil in a high-sided, oven-safe 10-inch skillet (such as a cast iron skillet) over medium heat.
Stir in the onion and cook, stirring occasionally, for about 5 minutes until the slices start to soften and become translucent.
Stir in the bell pepper and sweet potato. Cover and cook for 7-10 minutes more, stirring occasionally, until the sweet potato is tender.
While the vegetables cook, whisk the eggs with the milk, salt, and pepper in a bowl.
Pour the eggs into the pan, swirling to cover the vegetables evenly.
Transfer the pan to the oven and bake for 15-20 minutes, until the frittata is puffed and fully cooked through.
Slice into 8 wedges and serve warm or at room temperature.