Surely, there is a bit of corned beef and perhaps a few potatoes that survived your St. Patrick's dinner.  If so, may I suggest making an easy hash with every delicious morsel that was left behind (if no leftovers go make another!). 

I'm not sure what the canned hash is made of but I assure you there isn't anything like the real thing baby. 

Corned Beef Hash


In a large skillet heat 1 tablespoon olive oil over medium heat.  Once hot, add corned beef, potatoes, and carrots.  Allow the potatoes to brown a bit then stir in spinach.  When the spinach is mostly wilted stir in green onion.  Create four wells in the vegetables, add a bit of extra-virgin olive oil to the well, and pour an egg into each well.  Cover pan and allow eggs to cook to desired doneness.