Corned beef isn't just for St. Patrick's Day. In fact in Ireland they don't even eat corned beef on St. Patrick's Day. That's our own Irish American invention. A darn good one though, if you ask me. So the other night I decided to cook one up and, fortunately, there still remained a few leftovers. Perfect for hash on Sunday.
Sauté potatoes and onions with chunks of corned beef and there you go. Better yet, throw a fried or poached egg on top and your loved one will kiss the tip of your nose in gratitude.
Really, don't wait until March when your Shamrock be-decked supermarket is pushing mounds of corned beef, potatoes, and cabbage. It truly is a wonderful meal any time of year, and also makes for a nice hearty breakfast on the weekend.
Ahh, there's something so satisfying about a fulfilling (and filling) breakfast, a big pot of good English tea, and a few leisurely hours spent enjoying the Sunday New York Times.
Relax and enjoy the simple good things in life.
Comments
October 12, 2008
I think there's just something about hash in general... fat, salt, potatoes... Who can resist it?
My favorite variation on the traditional hash was when I did one with duck and sweet potatoes for a birthday breakfast for my wife.
Hash is almost as universal and as open to customization as chili, but not nearly as appreciated by the mainstream media. Thanks for giving it some love.
October 13, 2008
The picture is beautiful, and it certainly does look like a good comfort food breakfast. We always have corned beef on St. Patrick's Day, but now I will make it a point to get it other times during the year. Go girl!!
October 13, 2008
This is a popular breakfast offering in the Philippines. Canned corned beef is a regular item in our pantries. Love it with garlic fried rice and sunny side up!
October 28, 2008
Love this. Love the egg.