This corned beef hash breakfast sandwich with crispy rye bread, melted swiss and a poached egg is the perfect way to use up leftover St. Patrick’s Day corned beef.

There is really only one redeeming thing about St. Patrick’s Day and that’s corned beef.

Not corned beef and cabbage.

Not artificially colored green EVERYTHING (if there’s one thing that gives the gross fake pink of Valentine’s Day a run for it’s money, it’s the fake green of St. Paddy’s Day).

If you want to eat something green on St. Patrick’s Day, try this green oatmeal or my green spinach pancakes – they’re both fun, festive and all natural!

And certainly not Guinness (I want it to taste like the liquid chocolate it looks like and weirdly, it just never does).

Corned beef, however, that I can get behind.

This salty cured beef really has no business being cooked to mush for hours on end with cabbage.

I’ll do some corned beef tacos, Reuben soup or just eat it plain but I will not eat boiled corned beef with soggy cabbage.

But, if you’re going to do it anyway like the millions of people out there come March. 17th, at least do me this favor…make enough for leftovers.

Then, shred those corned beef leftovers and crisp them up in a pan with some spicy jalapeño.

Throw them on top of a toasted slice of buttery marbled rye bread with melted Swiss cheese. 

Place a runny poached egg on top and call it a corned beef hash breakfast sandwich on March 18th.

Because as evidenced in this harissa sweet potato hash, this kimchi potato hash and brisket hash, we all know hash is where it’s at for breakfast.

Just please, dear G-d, leave the artificially green colored, pot-o-gold cupcakes out of the equation.

I’ll allow a real food version of a shamrock shake but that’s only because spinach and mint are doing the heavy lifting to turn it green, not food dye!