Corned Beef Hash

My favorite way to use leftovers is to make corned beef hash. It is really great for breakfast or a dinner as well. It is also a fairly simple thing to put together because most of the ingredients are made already if you made the corned beef and cabbage the night before, most of it is just assembly.

Corned Beef Hash

• 1 Tbs olive oil + 1 Tbs butter
• 1 c leftover cooked potatoes, chopped
• 1/4 lb sliced mushrooms
• 1/2 c chopped bell pepper
• 1 1/2 c chopped, corned beef
• 1 1/2 c of the cabbage, chopped
• 1/2 tsp Italian seasoning
• salt and pepper to taste
• 4 eggs, poached

In a large skillet over medium heat melt the butter and oil together. Saute the potato, mushroom, and pepper until golden brown. Add in the corned beef, cabbage and seasoning and heat through. In the mean time poach the eggs and serve over the top of the hash.