St. Patrick’s Day in homes across America is usually celebrated with a meal of corned beef, potatoes, and cabbage. In my household there is always leftover corned beef. Besides eating sandwiches all week long, I love preparing homemade hash with the leftover beef.

Ingredients:

1 lb cooked corned beef, cubed or shredded

1 large yellow onion

1 red or green bell pepper, chopped

2 Tbs unsalted butter

2 Tbs olive oil

2 large Yukon gold potatoes, cut into ½ inch cubes

2 Tbs Parsley, chopped

Salt

Black pepper

Directions:

Melt butter with the olive oil in a large skillet over medium heat. Add the onion and bell pepper to the pan and sauté until it softens, about 5 minutes. Fold in the potatoes and cook about 15 minutes or until the potatoes are tender. Raise the heat to medium- high in the last 5 minutes to brown the potatoes. Stir in the cubed corned beef, parsley, salt, and pepper and cook 5 more minutes, stirring occasionally. Taste for seasoning and adjust as needed. Remove from the heat and serve.