Need ideas on what to do with leftover Corned Beef (from St. Patty’s Day)? Here’s an easy and delicious breakfast recipe for it. But then, who says you can only have it for breakfast?
- Don’t bother using salt to season for taste. There’s enough salt in the brining of the brisket to give it a taste even with the additional ingredients.
- If you prefer the corned beef diced, go for it. There’s no limit on this recipe.
Serves: 4 generously
- 2 Tbsp cooking oil
- 1 onion, diced
- 1 bell pepper, diced
- 2 Roma tomatoes, seeded and diced
- 1 1/2 cup shredded cooked corned beef
- 8 eggs, slightly beaten
- ground pepper
Heat oil in a large skillet over medium heat. Once oil is hot add onion and pepper, sauté for 3 minutes. Add tomatoes and continue to cook for 2 minutes. Add corned beef, cooking for 2-3 minutes. Slowly add eggs, stirring frequently so that eggs do not stick on the pan. Cook until eggs become fluffy, about 2 minutes. Season with pepper then serve while still hot.