Leftover corned beef means one thing, corned beef hash!

So after trying to eat all that corned beef and cabbage, most likely you'll have some leftovers.  You can certainly continue eating until it's gone, or you can reuse some of that meat for one of my favorite breakfast items of all time (after eggs benedict of course!); fried eggs with homemade corned beef hash!  Here are the ingredients you will need to make this amazing breakfast.
(I made this breakfast for 2 so adapt the recipe to your needs):





4 eggs
1 onion
left over corned beef, cut into strips
4 small-medium potatoes, cut into strips
olive oil
salt and pepper

bread and butter for toast

I started by peeling and cutting up my potatoes.  I cut them into strips to resemble hash browns as closely as possible.  I also cut up an onion and my corned beef so that I was prepared when I started cooking.  Use a large, deep pan.  Coat the pan with olive oil and put over medium-high heat. Add onions and sauté for 2-3 minutes.  Add potatoes to pan and season with salt and pepper.  Let potatoes cook until they begin to get soft and almost crispy. When they are almost done (after about 5 minutes) transfer to a plate and blot with paper-towels to get rid of some of the excess oil (see, I can be healthy!) Next add cut up left over corned beef to the pan and cook for 2-3 minutes to crisp up. Next, add potatoes you previous cooked, and let both ingredients meld together for another 3-5 minutes, or until done to your liking.  At this point I just took the pan off the stove and continued with frying up the eggs in a separate pan and toasting the bread.  To plate, I spooned corned beef hash mixture onto plate, and gently placed fried eggs on top and paired it with some toast. This breakfast was heavy but delicious! It's perfect for a rainy morning or as a late breakfast brunch, and is very filling and holds you over practically all day! Enjoy this recipe!