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Take leftover corned beef, cabbage, and red potatoes out of the refrigerator.
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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.
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In a large skillet, heat oil over medium high heat. Add chopped red potatoes to the pan and cook until golden brown.
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Reduce heat to medium low and stir in shredded corned beef.
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Add thinly sliced green cabbage to the skillet. Continue to cook until fresh cabbage is at desired tenderness. Add salt and pepper to taste.
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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.