4 large potatoes, scrubbed and skins left on - NOT leftover!
1 c. cabbage, leftover from your corned beef and cabbage, cut into pieces
1 small onion - NOT leftover, fresh, quartered
1/2 pound (or less) leftover corned beef, cubed
salt and pepper to taste
How to make it
Cube potatoes and throw into the bowl of a food processor, add cut up cabbage, onion, and corned beef. Process until the mixture is a consistent small size, but not TOO small. You know, hash-like.
Skim a study large skillet with oil. Heat until very hot. Put hash mixture into skillet, season with salt and pepper to taste, turn down heat to medium hot and brown well on one side. Turn and brown other side well. Continue cooking until potatoes are cooked well and the mixture is crispy.
Serve with the leftover Irish Soda Bread from your St. Patrick's day dinner and maybe some nice honeyed carrots.