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

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

RUTABAGA HASH WITH CORNED BEEF

Serves 4

Ingredients:

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

Directions:

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.

Corned beef for St. Patrick’s Day is like turkey for Thanksgiving – you just gotta have it! This slow cooker corned beef with rutabaga instead of the potatoes will be a new favorite.

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Happy St. Patrick’s Day! Every year I say I am going to make something different, such as an Irish beef stew, shepherd’s pie, or some kind of sausage dish, but always end up resorting to my tried and true slow cooker corned beef. I do change it up with a different glaze or an alternative cabbage preparation but this year had just a small new twist with rutabaga in place of the potatoes and roasted Brussels sprouts instead of cabbage. I served it with biscuits baked from a can but rye dinner rolls would also be an excellent themed addition.

Stick around tomorrow (rutabaga hash) and Thursday (reuben taquitos) for recipes that use up any leftovers you may have after today’s feast!

SLOW COOKER CORNED BEEF WITH RUTABAGA AND CARROTS

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Yield: 6-8 Servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 medium onion, cut into wedges
• 1 large rutabaga, peeled and cut into 1-inch cubes
• 1 lb. carrots, peeled and sliced into 1/4-inch rounds
• 3-4 cups water
• 3 garlic cloves, minced
• 1 bay leaf
• 2 Tbsp sugar
• 2 Tbsp cider vinegar
• 1/2 tsp pepper
• 3 lb corned beef with spice packet, trimmed of excess fat

Directions

1. Place the onion, rutabaga and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Add more water if necessary to cover vegetables. Top with corned beef.
2. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf and serve with roasted Brussels sprouts.

Source: Adapted slightly from my Corned Beef with Honey Marmalade Mustard Glaze.