This is my hodgepodge of leftovers from the night before, seasoned with rosemary and garlic powder. I had cooked too many potatoes for the potato salad, so I used the rest in this hash. The corned beef comes from after a long week of brining a beef brisket and cooking it for 2 1/4 hours. The egg yolks come from the leftover of when I whipped up homemade mayo for the potato salad and coleslaw. I love using up leftovers!