Every St. Patrick's Day, we're sure to have a slew of leftover corned beef, cabbage and potatoes. Instead of re-heating them as is, it's always fun to transform them into a whole new dish! This makes a great post-pub-crawl breakfast, or even a fun breakfast for dinner.
Technique tip: Covering the skillet with a lid or foil will allow the egg whites to cook while the yolks remain runny.
Swap option: Any potatoes you have on hand will do, and if you're a vegetarian, you can omit the corned beef all together.
- 3 cups cooked potatoes, diced
- 3 cups cooked corned beef, diced
- 2 cups cooked cabbage, thinly sliced
- 6 large eggs
- 4 tablespoons butter
- 1 medium white onion, diced
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper
1. Melt butter in cast-iron skillet over medium heat.
2. Add onion and cabbage and sauté for about 10 minutes, until both start to caramelize. Add garlic and sauté for another minute or so, until garlic becomes fragrant. Season with salt and pepper.
3. Add potatoes and sauté for 10 minutes, until potatoes start to crisp. Add the corned beef and cook for another 5 minutes.
4. Crack the eggs one at a time over the hash mixture.
5. Cover the skillet (with a lid or with tin foil) and cook for another 5-7 minutes, until egg whites begin to set. Remove from heat, sprinkle with parsley, and serve!