• Corned Beef and Cabbage with Red Potatoes (leftover)
• 1/2 head green cabbage, thinly sliced
• 3 fried eggs
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• 2-3 tablespoons vegetable or avocado oil

1. Take leftover corned beef, cabbage, and red potatoes out of the refrigerator.

2. Portion out 6 chopped medium sized red potatoes, shred 1 1/2 pounds of corned beef, and thinly slice a 1/2 head of fresh green cabbage.

3. In a large skillet, heat oil over medium high heat. Add chopped red potatoes to the pan and cook until golden brown.

4. Reduce heat to medium low and stir in shredded corned beef.

5. Add thinly sliced green cabbage to the skillet. Continue to cook until fresh cabbage is at desired tenderness. Add salt and pepper to taste.

6. Add fried eggs to the top. (Optional) Garnish red pepper flakes for heat.

*note: leftover cabbage can be added during step 5. If you prefer your cabbage to have a crunch, then withhold adding the leftover cabbage.