Prep 10 mins
Cook 15 mins
Fried leftover Corned Beef and Cabbage. If you made corned beef and cabbage yesterday (Saint Patricks's Day), have the leftovers for breakfast the next day. It's a NYC Irish tradition.
- Chop up the leftovers, everything including the corned beef, into tiny bite sized pieces.
- Melt butter in a frying pan.
- Fry the leftovers on medium, turning frequently, until just before things start to brown.
- It's a special NYC Irish family treat.
- Enjoy again.
Yum! Bubble & Squeak! Only we have this for supper on Mar. 18th. Would have given 5 starts, but ya need to use a bit more butter & you've gotta let it brown a tad. Your NYC Corned Beef & Cabbage recipe was also wonderful; what I've been eating for 60 yrs. & making for 40. Only differences: I put the seasonings in a few layers of cheesecloth, tie with a length of string which I attach to pot handle - easy retrieval. I also add some whole cloves, extra bay leaf & a little sugar. Oh, & I'm a NYC Irish Catholic 'kid'! =D
Even better than the first time! Great way to use up the leftovers. Who says corned beef and cabbage isn't for breakfast?!
This is SO GOOD! I might even like the leftovers more than the original meal; the flavors have time to "migrate" more. Yummy x10!!