Hello Oh My! Creative readers – I’m Chandra from The Plaid and Paisley Kitchen! I hope you all had a wonderful Valentine’s Day and are staying warm this bitter winter. Today I bring you a meal that can be served for breakfast, lunch or dinner. It’s the Best way to use up your leftover Corned Beef and Cabbage.
St. Patrick’s Day is less than a month away now and I know that everyone is gearing up for lots of green beer and fun treats! St. Patrick’s Day is by far one of my favorite Holiday’s. I go all out every year! We hit the Parade’s go to the Pub’s and I work for two weeks straight making all sorts of yummy treats and authentic meals.
The only downside to St. Patrick’s Day is sometimes the 18th. Just sometimes the 18th is a little too bright, a little too loud and it always comes way too early……
That is when you break out your Corned Beef and Cabbage leftovers and make this amazingly cure all meal. Not only good for what ales you, this is a filling hearty and flavor filled dish.
Growing up this was a favorite for many cold winter night dinners. We also loved ordering it at Diners. Being that we are from the Chicagoland area St. Patrick’s Day is kinda a big deal. But that we loved Corned Beef Hash so much we would eat it anytime of the year.
Full of corned beef, cabbage, and hash browns and to top it all off, a fried egg!
I guarantee that when you make this for your family they will leave the table full, satisfied and happy! And you just polished off any leftovers to make room in your fridge for more fun meals!