Day-After Corned Beef Hash

Day-After Corned Beef Hash

(Picture, right, is hash BC (before cheese))

1-2 cups leftover cooked corned beef cut into small cubes

4-6 cups of leftover cooked potatoes or potato/carrot mixture, drained of liquid

2 tbsp butter

6 medium eggs

1- 1 1/2 cup shredded sharp cheddar cheese (I used Dubliner)

Use a heavy deep skillet and spray with non-stick coating and then add butter. Mix meat and potato leftovers and place in pan. Cook on medium heat, stirring periodically until any liquid has evaporated. Press mixture down in pan and make 6 depressions for the eggs. Break an egg in each depression and cover skillet for about 3 minutes or until whites of eggs begin to set. Cover top of hash with grated cheese, and cover again until cheese is melts. Serve each portion with hash and one of the eggs.