The best part of any Saint Patrick’s Day celebration is the hangover. Not the alcohol induced kind, but the delicious leftovers from the traditional corned beef dinner (recipe here)! Our family surely enjoys the thick slices of well seasoned brisket and mashed potatoes on the 17th don’t get me wrong, but they also know the day after mom is going to make this absolutely kick ass breakfast using the remaining corned beef and some crispy-bottom potatoes with the skin on.
Pre-cooking the potatoes in the Instant Pot helps brown them quicker when you add them to your pan. Using our cast iron pan helps caramelize the bottom of these small potato chunks that practically melt in your mouth. Combined with the tender cuts of leftover beef the whole dish sings.
I prefer mine topped with a sunny side up egg or poached egg (recipe here)— and once that yolk is punctured this becomes a true party on your plate second to none.
I got this awesome Instant Pot Accessory set that has a steamer basket included (purchase here)