On this edition of Joan Eats, Joan shares a simple and delicious recipe for corned beef hash using leftover corned beef from St. Patrick's Day. The basic recipe involves equal parts cubed leftover corned beef and boiled potatoes, with half the amount of chopped onions. Joan emphasizes the importance of letting the ingredients cool before cooking. The onions are sautéed until translucent, then the potatoes and corned beef are added and pressed down to form a crust. The mixture is flipped to brown the other side and seasoned with salt, pepper, paprika, garlic, thyme, and optionally cayenne pepper. Additional vegetables and toppings like fried eggs, cream, or Worcestershire sauce can also be added for extra flavor.

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