Turn your St. Patrick’s Day leftovers into something extra delicious! This corned beef hash is made with just a few simple ingredients and it’s ready to go in just 25 minutes!!
Earlier this week, I shared my traditional corned beef and cabbage recipe, and now I’m back with a great way to use up those leftovers. I LOVE to make corned beef, but it’s always way to much for me to eat in one sitting. So the next day I cut everything up and toss it into a skillet. Less than half an hour later we’ve got a tasty, delicious, filling main dish.
You can easily crack a few eggs over top for even more protein or whip up a frittata. If you don’t have leftover potatoes, you can cube 4 or 5 red potatoes and roast them.
If you’re looking for a quick & easy way to use up leftovers, I’d highly recommend giving this skillet a try. You can’t go wrong!
- 2 tbsp. unsalted butter or olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 c. leftover potatoes, cubed
- ¼ tsp. thyme
- ¼ tsp. oregano
- ¼ tsp. basil
- ¼ tsp. paprika
- ¼ tsp. salt
- ½ tsp. black pepper
- 2 c. leftover corned beef, cubed
- 2 tbsp of ketchup
- In a large skillet set over medium high heat, melt the butter.
- Add the onion and cook until translucent, then add the garlic and cook until fragrant.
- Add the potatoes to the skillet and cook until lightly browned.
- Season with thyme, oregano, basil, paprika, salt and pepper.
- Add the ketchup – this is my moms secret ingredient – you will thank me later
- Stir in the corned beef and cook for 5 minutes or until everything is browned.
- Serve immediately, garnish with freshly chopped parsley if desired.
-Add a diced bell pepper with the onion and a few over-easy eggs at the end for an extra flavorful dish!
Love & Sparkle,