hi I'm Annie Copps and welcome to my kitchen what's better than corned beef and cabbage corned beef hash the next day and to do that we're gonna use all these terrific roasted vegetables that we made with our corned beef and leftover corned beef and some eggs and you're gonna love it and we have a special guest stopping by judge Hale editor-in-chief of Yankee magazine in the Old Farmer's Almanac so let's get started so in this ball I have a bunch of leftover roasted vegetables which I have chopped up into small pieces add one more potato when they're just for demonstrations sake just chop that up cuz you don't want to have big hunks of this in there and this is about two pounds of that leftover corned beef cut into again bite-sized pieces and you really I love that you can make hash out of any leftover protein lobster chicken pork whatever you like a little bit of salt and pepper because we always want to be thinking about seasoning and here I have two eggs that have been lightly beaten and that's going to help find all this together and oh yeah YUM to keep this nice and moist again a little bit of that leftover broth that we cooked the corned beef in and a tablespoon or so give that a good stir okay now behind me on the stove I've got about one onion that was finely diced sauteed just until it was soft we're gonna add these vegetables in the beef to that okay and then into that nice and hot pan right on top of those onions and then just smooth it out into a nice layer oh that is gonna be absolutely gorgeous and then pack it down like so and we're gonna let that cook about five minutes so here's our gorgeous corned beef and root vegetable hash lots of cabbage and they're all left over from our corned beef dinner and I've poached an egg oh look at that that's just gorgeous right on top now this is sort of a breakfast tea thing but you can have it for dinner too and just a little bit of scallion on top for flavor and color again we're gonna salt and pepper everything we eat and dive in oh this is gorgeous Wow absolutely gorgeous mmm fantastic I don't know what just got in store hmm hey how are you this is my great friend Judd Hill he's also the editor in chief at Yankee magazine and the Old Farmer's Almanac and my corned beef hash is fabulous I have an old family recipe for hash too that I wanted to share with you I know you've been talking about this for a while bring it on it's just over you just need three things three okay you need a can of hash and a can opener okay and a fork and through you need to start with okay so there's a five-step process okay 1 1 did you open the can that's the first step okay this is years of training I see well yeah then you take the hash no the second step was to get a fork aa fork okay - yeah then you go to the television watch the evening those in heat well before thorne privates to do with the cleanup I've eaten the hatch right yes throw away the can that's number four it'll wash the fork Oh 1 2 3 4 5 Chad you're a prince thanks so much you'll love it but I love yours too I think I'm gonna stick with mine for my corned beef hash recipe and a whole lot more visit us at alman ah calm