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, diced
2 cups potatoes, boiled and diced
6 oz corned beef, cooked and diced
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.
Cook and Count 