If you’ve run out of rye bread for Reuben sandwiches before getting to the end of your St. Patrick’s Day corned beef, turn it into a breakfast (or breakfast-for-dinner) favorite!
Corned Beef Hash
Serves 4
3 TBL butter
1/2 cup onion
2 cups potatoes
6 oz corned beef
1 tsp pepper
1/2 cup parsley (optional)
Saute onion in butter in a heavy skillet. Add potatoes. Top with corned beef and season with pepper. Cook, stirring frequently, until everything is hot. Sprinkle with chopped fresh parsley and serve with fried eggs.
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Published by franciscanmom
Barb Szyszkiewicz is a wife, mom, Secular Franciscan and freelance writer and serves as Editor for CatholicMom.com and Managing Editor at Today's Catholic Teacher magazine. Her three children range in age from high school to young adult, and she enjoys writing, cooking, and reading. Barb is a music minister at her parish. She is also an avid Notre Dame football and basketball fan. Barb blogs at www.FranciscanMom.com and shares her family’s favorite recipes with nutrition information for diabetics at www.Cook and Count.wordpress.com.
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