Looking for something to do with your leftover corned beef from St. Patrick’s Day? Our Kitchen Manager, Cece, has pulled together this delicious recipe to enjoy the morning after.


  • 2 or 3 tablespoons unsalted butter 
  • 1 medium onion, finely chopped (about 1 cup) 
  • 2 to 3 cups cooked corned beef, finely chopped
  • 2 to 3 cups chopped cooked potatoes, preferably Yukon gold 
  • 1 medium bell pepper, diced 
  • 2 scallions, thinly sliced 
  • Salt and pepper 
  • Parsley for garnish 


  • Heat butter in a large skillet (cast iron is best, but any pan will work) on medium heat. Add the onion and bell pepper and cook a few minutes, until the onions are translucent. 
  • Add a pinch of salt and pepper to taste.
  • Mix in the potatoes and corned beef. Increase the heat to medium high and press down on the mixture with a spatula. 
  • Try not to stir often to let everything brown. If there is too much sticking, you can add a little more butter to the pan.
  • Continue to cook until the potatoes and the corned beef are nicely browned, about 15 – 20 mins. 
  • Remove from heat and add scallion and parsley garnish. 
  • Serve with fried or poached eggs for breakfast.