The best way to use those St. Patty’s Day leftovers, and the perfect hangover cure!
Ah, St. Patrick’s Day, a holiday dedicated to drinking… Oh, wait, that is pretty much every holiday anymore. Alas, I love exploring different ways to enjoy the traditional foods associated with any holiday. Corned beef served with veggies, especially cabbage, is probably the most popular go to on this green holiday for Americans. But, unless you’re cooking for a large party, it’s inevitable that there will be leftovers galore.
This year we are invited to a brunch before the St. Patty’s Day Parade in downtown Denver and everyone is asked to bring a brunch item. So, it hit me, corned beef hash! It is a great solution to using leftovers and seriously delicious, plus basically pre-made!
I’ll be honest, I don’t go crazy with making my corned beef from scratch, because, like I said, this is a holiday that’s more about the beer, so I’m not inclined to spend hours in the kitchen. I just pick up a lovely pre-seasoned corned beef from the store and some veggies and toss it in the crock pot with some Guinness, and voila! I decided to add in brussels sprouts, cause I’m addicted, so that was really the only prep in this meal aside from the egg! If you’re using this as a hangover remedy, then perhaps cook the brussels sprouts ahead of time!
How I cooked my Corned Beef:
I chopped up about 4 medium red potatoes and 1 yellow onion and put them in the bottom of the crock pot. Then I placed my 3 lb, pre-marinated and seasoned corned beef over the veggies and covered everything, so the meat was partially covered, in about 1 1/2 Guinness (I recommend if you don’t LOVE guinness to still use some but substitute water for the rest). Turned the crock pot to low and walked away for about 6-8 hours.
The Hash Innards:
Equal parts (about 1 cup each):
- Leftover Corned Beef, diced
- Leftover Red Potatoes, cooked and diced
- Leftover Onions, cooked and diced
- 1 cup Brussels Sprouts, quartered
- 1-2 eggs
- 1 TBSP Olive Oil
- 1 TBSP fresh Parsley, chopped
Prep Time: 30 minutes
Serves: 2
How to Cook the Hash:
1. Preheat the oven to 400 degrees.
2. Quarter your brussels sprouts and coat in olive oil and some salt and pepper.
3. Place brussels sprouts in baking dish along with leftovers (potatoes, onions, and beef) in oven for about 15-20 minutes.
4. After you can tell the sprouts are cooked through, turn your broiler on hi and place dish on the bottom rack for about five minutes to help everything crisp up a little.
5. Meanwhile prepare your egg(s) however you love them.
Serve hash topped with egg, sprinkled with parsley,and enter recovery mode!
Bon Appétit!
Filed under: Brunch, Holiday Tagged: cooking, corned beef and brussels sprouts hash, corned beef hash, corned beef leftovers, crock pot corned beef, food, irish recipes, recipes, slow cooker corned beef, st. patrick's day recipes 
