I think the best thing about St. Patrick's Day dinner is the left over potatoes and corned beef. About four years ago, I discovered a recipe for corned beef hash which I didn't even know existed. I gave it a whirl, and now we make it every year with left-over corned beef. And just for the record, I used to be terrified of Corned Beef and I wouldn't eat it if you paid me. Pink meat? AHH! However, the tides have turned, and I really dig it now. This is a really easy recipe, and if your family likes corned beef, they'll love this for sure.
Corned Beef Hash:
2 c cooked, cubed, and peeled potatoes
3 c left-over corned beef, shredded or diced
3/4 c chopped onion
2 cloves garlic, minced
1/3 c vegetable oil
Heat the oil in a skillet over medium-high heat. Add the potatoes and cook for about ten minutes or until a nice crust forms on the bottoms of the potatoes. Flip the potatoes and cook the other side for ten minutes. Sprinkle with salt and pepper. A lot of the moisture (don't you just love that word) from the boiled potatoes will evaporate as you're cooking.