We had our post-St. Patrick’s Day breakfast this morning, on a sunny and warm Tuesday in March, and it was great to spend a long morning with friends who happen to be around and on vacation for spring break, but still local.
This corned beef hash was born out of true leftovers, and as such it contains cabbage and carrots. A few pounds of corned beef, plus potatoes, chopped onions, carrots, cabbage, a handful of spinach, ketchup, Dijon mustard, Worcestershire sauce, hot sauce, salt and pepper. I cooked it in a casserole, covered, for 45 minutes at 325 degrees, then uncovered and blasted under the broiler to crisp up as I cooked the eggs. Bagels, boudin blanc, fruit, bloody marys, and a few homebrews rounded out the brunch.
We also took the traditional St. Patty’s breakfast and made it Scottish, a trend I think we’ll definitely continue! Thanks to Eric for bringing homebrews and a few extra kilts!