My favorite part of making corned beef is making hash for breakfast the next day.
It’s pretty simple actually. Chop the leftover beef and potatoes and fry in canola oil until crisp in a large frying pan. Typically, I add a chopped onion to the pan and fry it a little while before I add the beef and potatoes, because I like onion! This is usually served with eggs and toast in my kitchen and no one ever ever complains that they are hungry mid morning!