Not sure what to do with leftover corned beef? This simple and quick hash recipe will take care of those leftovers, combining fresh vegetables and common seasonings into a meal that can be enjoyed at breakfast, brunch, lunch, or dinner!
In a large skillet on medium heat the oil and melt the butter.
Add the onion and cook for about 3 minutes until translucent.
Add the green pepper and cook for an additional 5-7 minutes until the peppers start to soften.
Add in the potatoes and carrots.* Season with pepper and salt.
Add in the corned beef, stirring often until the ingredients start to brown about 10-15 minutes. You will add the cabbage at this point if desired and cook for a final 5 minutes on medium to low heat.
Add in the parsley, stir and serve immediately.
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Notes
*If using fresh potato and carrot, cook for 15 minutes until tender while stirring occasionally.
If using leftovers potatoes and carrots, you will only need to cook for about 8 minutes to heat them throughout.