Rutabaga Hash with Corned Beef

Looking for a recipe to repurpose those St. Patrick’s Day leftovers? Try this corned beef breakfast hash made with rutabaga or potatoes. Cures hangovers too ;-).

Rutabaga Hash with Corned Beef

If for some strange reason you have leftover corned beef from yesterday and want to figure out an alternative to stuffing it into a sandwich (don’t get me wrong that’s a great option) then pay attention! You can turn those leftovers into a whole new meal. Whether you used my slow cooker recipe that I shared yesterday or another, any leftover starch (potatoes or rutabaga), corned beef, and cabbage and be used to make this breakfast hash. It may also serve as a cure if you got a little too crazy with the green beer yesterday.

One year ago: Hoisin Glazed Corned Beef with Colcannon

Three years ago: Stuffed Oatmeal Raisinet Cookies, Guinness Bread with Honey Butter, Roasted Cabbage with Lemon, and Corned Beef with Honey Marmalade Mustard Glaze.


Serves 4


2 Tbsp unsalted butter

2 cups shredded raw cabbage (cooked may also be used if desired)

2 cups cubed rutabaga, cooked*

1/2 cup shredded corned beef, cooked*

1/2 cup diced onion, cooked*

Salt and pepper, to taste

4 eggs


  1. In a large skillet over medium heat, melt the butter. Add the cabbage, rutabaga, corned beef, and onion. Saute until caramelized, about 10 minutes. Season with salt and pepper.
  2. Create 4 small wells in the hash mixture. Add the eggs to the wells, cover and cook until desired level of done-ness. Serve immediately.

*The rutabaga, onion and corned beef were cooked together in a slow cooker as described in yesterday’s recipe.

Source: Inspired by Bon Appetit (march 2014) and Closet Cooking.


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