Now that St. Patricks day is over, the big question is... what do you do with all that leftover corned beef? Well, here is one of my favorite breakfast ideas that will use up that salty beef goodness while also soaking up some of the party from the night before.
There is more than one reason to stay away from the green beer!
This breakfast hash is quick to cook up and gives you all that needed carbs and protein to get over any amount of Irish celebrations. It's definitely a hearty and filling dish that couldn't be any more perfect as a post St. Patty's Day breakfast or brunch.
To keep this breakfast has lighter and better-for-you, I wanted to get plenty of vegetables in there. Beets and butternut squash are perfect fillers in this hash, giving you a variety of the colors in the rainbow.
Of course, since this is an 'Irish' dish I had to have some potato in there. You'll thank me later because that potato is excellent for absorbing the St. Patrick's Day festivities, plus they are low in calories and high in a lot of other things that the body needs.
Poor potatoes, they've gotten such a bad rap lately.
I served my hash over some fresh baby spinach for needed green color and vegetable goodness and also topped it off with an egg and some whole grain mustard.
As a side note, you'll want to be careful about the amount of salt that you add when cooking. Remember, corned beef already has a lot of salt in it and you don't want a mouth full of nothing but salt in the end!
Corned Beef Breakfast Hash
TheSkinnyFork.com
The Skinny:
Servings: 2 • Size: About 1 1/2 Cup • Calories: 197.6 • Fat: 3.1 g • Carb: 21.6 g • Fiber: 2.6 g • Protein: 17.9 g • Sugar: 4.2 g • Sodium: 1159 mg
Ingredients:
6 Oz. Cooked Corned Beef, Cubed
2 Small Red Potatoes, Cubed
1/4 C. Butternut Squash, Seeded/Skinned & Cubed
1/4 Medium White Onion, Chopped
1 Small Beet, Roasted & Cubed
Salt & Pepper to Taste
Directions:
Lightly coat the inside of a medium skillet with non-stick cooking spray and heat over medium heat.
Add in the 6 Oz. Cooked Corned Beef, 2 Small Red Potatoes, 1/4 C. Butternut Squash, and 1/4 Medium White Onion; cook until the vegetables are starting to become tender, about 5 minutes.
Stir in the beets and continue to cook until everything is heated through.
Remove from the heat and divide evenly among bowls.
Enjoy right away!
