Crispy Potatoes

1. Bring a pot of salted water to a boil and cook the baby potatoes until fork-tender, about 10 minutes. Drain well.

2. Heat 1 tbsp butter in a cast iron skillet over medium heat. Add the potatoes, smashing them slightly with a spatula. Cook until crispy and golden brown on the outside, about 3-5 minutes per side.

3. Sprinkle with Parmesan cheese, toss to coat, then remove from the pan and set aside.

Wagyu Corned Beef Hash

1. In the same skillet, melt the remaining butter. Add diced onion and cook until softened, about 3 minutes.

2. Stir in the diced corned beef and cook until warmed through, about 3 minutes.

Egg-in-Toast ("Bird's Nest"):

1. Cut a hole in the center of the bread slice. Place it in the skillet with the corned beef. Crack an egg into the hole and cook until the egg sets, flipping carefully if desired.

Add Cabbage & Assemble:

1. Stir the chopped leftover cabbage into the corned beef mixture, cooking for 2 minutes until well incorporated and heated through.

Plate & Serve:

1. Place the egg-in-toast on a plate. Arrange crispy Parmesan potatoes alongside. Top with the corned beef and cabbage mixture. Garnish with fresh chives and a sprinkle of additional Parmesan cheese.