I don’t know about you, but I have a TON of corned beef in my fridge. Maybe that’s because I cooked 3 slabs of corned beef last week, but let’s not focus on that :P Naturally, I’m looking for different ways to eat all my leftovers. One of my favorite memories as a kid was going to Seal Rock Inn in SF on the weekends with my cousins. I’d always order Corned Beef Hash & Eggs, and it always came in the cutest little skillet. It made me feel like a grown up :) 
There’s something so comforting and delicious about corned beef hash and eggs - the combination of crisp potatoes, salty corned beef, and perfectly runny eggs is just too good. Last week I had an inquiry about canned corned beef, and I am totally the first one to say that I love canned corned beef. It’s what we all grew up on, and let’s face it, not everyone is trying to cook some brisket for 2 ½ hours just so they can have some leftovers to eat with eggs. What I love about this recipe is you can substitute the leftover corned beef with canned corned beef and it’ll all work out the same. This is the perfect hearty meal that isn’t just restricted to breakfast time :) Let’s get cookin!