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Flat lay of Corned Beef Breakfast Bowl. Corned beef, potatoes, spinach and onion, scrambled eggs, and rye toast sits in white shallow dish. Dish sits on wooden board with gold fork. Blue and white striped towel, bowl of baby spinach, and brown eggs sit around board.
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Corned Beef Breakfast Bowl

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.
Course Breakfast
Cuisine American, Irish
Prep Time 13 minutes
Cook Time 5 minutes
Total Time 18 minutes
Servings 2
Author Jessica

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

If you don't have potatoes that are already cooked, wash and dice the potato. Then, add 1 tablespoon of olive oil to a skillet. Place the potatoes in the skillet and cook 10-12 minutes, or until they're fork tender and golden brown. Season them with salt and pepper. Then, set aside while you make the rest of the breakfast bowl.