Boiled dinner is great, but nothing is better in the world than corned beef hash the next day.
2 cups, give or take, leftover corned beef, shredded into bit-sized chunks
handful leftover boiled potatoes, chopped so they are about the same consistency and volume as the corned beef
2 cloves (or more, whatever you like) garlic
3 bell peppers (I like yellow, red, orange) cut into thin strips to match the beef
1 large purple onion, cut into thin strips to match the peppers
Oregano, salt, peper
Handful fresh parsley
Fried or poached eggs for the top, fresh sourdough, English muffin, or toasted soda bread to accompany.
1) Saute the onions until just softened. Add peppers and chopped garlic. Finally, add corned beef and potatoes. Toss in pan over medium-high heat. It should form a nice crust. Add 1/4 cup of water or beer, cover and let steam through a few minutes. Check carefully for signs of burn. (Again, caremlized crust is great.)
2) Season with salt, pepper and oregano. Toss fresh parsley throughout. Serve topped with an egg or two and some spicy mustard or leftover horseradish cream.
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