So what do you do with the St. Patrick’s Day leftovers? Make corned beef hash, of course! Friday night we cooked up some corned beef and cabbage so now we have some tasty leftovers to make weekend breakfast. This is simple to make and so much better than the canned stuff. 
You only need a few things to whip this up – potatoes, onion, butter and the corned beef. Chop the potatoes (I diced them small) and cook. Dice the corned beef and toss with the potatoes. 
Dice and cook the onion in a heavy skillet with the butter. Cook for about five minutes then add the corned beef and potato mixture. Flatten with a spatula. Cook over medium-high heat until browned and crispy. Flip and cook the other side as well. Top with an over easy egg and you are ready. Cheers!
Ingredients:
2 Tbsp unsalted butter
1 medium onion, finely chopped (about 1 cup)
2-3 cups finely chopped, cooked corned beef
2-3 cups chopped cooked potatoes
Salt and pepper
Directions:
Dice and cook the potatoes. Dice the corned beef and toss with potatoes, season with salt and pepper. Heat the butter in a heavy pan over medium heat. Add the onion and saute for about 5 minutes. Turn up heat to medium high. Add potato mixture and flatten with spatula. Cook until crispy then flip and cook until the other side is crispy.