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 ;-).
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
RUTABAGA HASH WITH CORNED BEEF
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
- 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.
- 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.