Turn those St. Patrick's Day leftovers into a satisfying and flavorful breakfast bowl! This dish is made with leftover corned beef, potatoes, spinach, onion, and scrambled eggs with a sprinkle of cheese and a splash of hot sauce on top.
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Do you make corned beef and cabbage on St. Patrick's Day? Do you tend to have leftover corned beef brisket for days afterward? After we have our St. Patrick's Day dinner of Reuben sandwiches (not exactly Irish fare, but it's our favorite way to enjoy corned beef), we'll usually make sandwiches for a day or two after.
I personally love to have corned beef leftovers for breakfast. I like to fry up shredded corned beef in a pan and serve it with an over-easy egg on top. While corned beef isn't too uncommon as a breakfast food (it's usually made in the form of corned beef hash), I decided to make this salty brisket the star of a hearty breakfast bowl.
Breakfast bowls are a great way to use leftovers. If you have St. Patrick's Day leftovers like corned beef, cabbage or other greens, and potatoes, you can turn them into a delicious meal to start the day! The leftovers get heated in a skillet and served alongside scrambled eggs. A sprinkle of cheese and some hot sauce on top is always my favorite way to finish a loaded breakfast bowl!
Corned Beef Breakfast Bowl
This breakfast bowl isn't just a delicious and satisfying start to the morning. It's a completely customizable recipe that you can make with whatever St. Patrick's Day leftovers you have on hand. Since we don't do the traditional corned beef and cabbage dinner, I used baby spinach as my greens and also added some onion.
Basically, the hardest part of this recipe is going to be scrambling the eggs. We're pretty much just reheating everything in a skillet and adding it to a bowl.
So to begin, we're going to add some olive oil to a large skillet and heat over medium. Then, add the potatoes and cook until they're golden brown and slightly crispy, about 5 minutes. Set aside and keep warm.
In the same skillet, we're going to add the corned beef along with another tablespoon of olive oil. I like a crispy edge on my reheated corned beef, so cook it about 5 minutes. Then, remove the corned beef and set aside, keeping it warm.
Again in the same skillet, we're going to add the spinach and onion. Season with salt and pepper and cook it just until the onion turns translucent and the spinach wilts, about 3 minutes.
Spray a small skillet with non-stick cooking spray. You could use butter as well. Heat the skillet over medium-low and add the eggs.
You can prepare the eggs however you want, but for this bowl I decided to scramble them. So I let the eggs get opaque on the bottom. Then, I scrambled them until they were set, about 5 minutes.
Now, we can assemble the bowls. Add the potatoes, corned beef, spinach and onions, and eggs to each bowl. I like to add some toppings. So I added a sprinkle of cheese to the eggs (I used cheddar) while they were still warm and added a splash of hot sauce as well. Once the bowl is put together serve immediately.
Corned Beef Breakfast Bowl
Equipment
- 1 large skillet
- 1 small skillet
Ingredients
- 2 tbsps. olive oil
- medium-large cooked russet potato diced
- 1 cup leftover cooked corned beef diced or shredded
- 3-4 cups baby spinach
- 1/4 cup onion chopped
- 2 large eggs beaten
- Salt and pepper to taste
- Optional toppings: shredded cheese, hot sauce
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add potatoes, season with salt and pepper, and heat 4-5 minutes, or until warmed through and golden brown on the outside. Remove and set aside.
- Add the corned beef to the same skillet along with the other 1 tablespoon of olive oil. Heat for 4-5 minutes, allowing the edges to get slightly crispy. Then, remove from skillet and set aside, keeping warm.
- In the same skillet, add the spinach and onions and season with salt and pepper. Cook 2-3 minutes, or until onion is translucent and spinach is wilted.
- Spray a small skillet with non-stick cooking spray and add the eggs over medium-low.
- Let the eggs turn opaque on the bottom. Then, scramble until eggs are set.
- Divide the potatoes, corned beef, spinach and onions, and eggs between bowls.
- If desired, top eggs with shredded cheese and serve with hot sauce on the side.
Notes
Like I said before, this breakfast bowl is completely customizable. So if you have cabbage instead of spinach, use that. You could even toss in some peppers or make this with sweet potatoes instead of russet potatoes. Shredded cheese and hot sauce are my go-to breakfast bowl toppings, but some sliced green onions or even sour cream could be nice!
Did you make this Corned Beef Breakfast Bowl recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
