For hash, heat oil in a large non-stick frying pan with deep sides over medium high heat until shimmering, about 1 minute. Add potatoes and fry until they start to sizzle, about 1 minute.

4 slices cheddar cheese Heat oil in a medium skillet over high heat. Add corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes.

Remember, corned beef hash isn't just a breakfast meal. The canned beef can be used for a variety of meals, day and night. There are plenty of recipes out there for dips and casseroles and even stews.

Season with rosemary, salt, and pepper. Add corned beef, onions, and cheese to the pan, and stir to mix. Turn off heat and season with salt and pepper. Spoon mixture into a 8.5x11" casserole dish.

If you’re cooking a big meal on St. Patrick’s Day, we bet you’re going to end up with some leftover corned beef. Don’t let it go to waste with these recipes!

450g Charlotte potatoes, cut into thin slices (about 0.5cm wide) 1 tbsp olive oil 1 onion, sliced 200g corned beef (keep it chilled), cut into large pieces 100g Stilton cheese or any strong cheese ...