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.
