I can only eat corned beef so many times before I’m over it. So, I whipped up two super easy leftover makeovers, including this Chicken Potato Soup with Chicken Cracklins, and they could not be easier! Link in bio!
The best leftover makeover! Corned Beef Hash and fried eggs- yum! I have to say, I love all the veg in here and that is always what is missing for me when I see it on a restaurant menu. Made at home with all my compliant ingredients is where it’s at! *** 2 Tbsp olive oil 1/2 onion, diced 1/2 red bell pepper, diced 3 cups shredded potato 1-1/2 cups corned beef, diced 2 cups shredded cabbage 1 bunch scallions, sliced thin 2 Tbsp parsley, chopped S & P, to taste 8 fried eggs • Heat pan with olive oil and sauté onions and peppers for 2 minutes. Add potato and toss with onions and spread out in the pan. Allow the potatoes to brown. Add corned beef and toss together. When potatoes are golden brown, add cabbage and toss together. Sauté until the cabbage is wilted. Add the scallions and parsley and toss. Season with S & P. Top with fried eggs. Serves 4. *** #whole30#whole30approved#whole30meals#whole30compliant#whole30alumni#glutenfree#dairyfree#sugarfree#paleo#foodfreedomforever#foodjournal#whole30life#marchwhole30#eatrealfood#leftovermakeover