The best part of any Saint Patrick’s Day celebration are 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 and the texture of the potatoes are fluffy on the inside and have a beautiful crisp crust on the outside. Using our cast iron pan helps caramelize the potato and onions. Combined with the tender cuts of corned 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)
Be sure to click on the accessories list below to get the most out of your Instant Pot.