Melt the butter in a 12-inch cast iron skillet set over medium heat. Add the bell pepper and onion and cook until it begins to brown slightly, approximately 5 to 6 minutes. Add the garlic, corned beef and cabbage, potatoes, thyme, oregano and black pepper to the skillet and stir to combine. Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes.

After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned. Serve hot with eggs over easy.


This is the best way to use up your corned beef and cabbage from St. Patrick's Day!

Mr Breakfast would like to thank MichiganDan for this recipe.

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