You know what's the best thing about the the day after St. Patrick's Day? It's the St. Patrick's Day leftovers.If you are like me and my family we always have corned beef for our traditional St.,. Patrick's Day meal. My favorite part after our family celebration are the leftovers.

Corned beef makes great Reuben sandwich's. All you need is Rye Bread, Sauerkraut, Swiss Cheese, and Thousand Island dressing. Basically, you make it like you would a grilled cheese.

This year I'm tempted though to try a different recipe I found in a recipe book they handed out at the grocery store. It's Corned Beef Hash n' Egg Cups.

Total Time: 42 Mins

Prep Time: 30 mins

Cook Time: 12 mins


2 tablespoons olive oil
1/2 small onion, chopped
3 cups refrigerator hash brown potatoes (chunks, not shreds)
1/2 teaspoon thyme
1/4 lb sliced deli corned beef, chopped
12 eggs


1: Preheat oven to 350°; prepare 12 regular muffin cups with foil or silicone liners.
2 : Heat a skillet over med-high heat, add the olive oil and onions, then add potatoes.
3 : Add salt and pepper and thyme, and cook, stirring occasionally, about 15 minutes.
4 : Stir in corned beef and divide mixture among the cups, pressing down into the bottoms.
5 : Place contents of 1 egg on top of each cup, and bake for 12 minutes, until whites are set.

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