Post St. Patrick’s Day Hash

This is one of my favorite breakfasts of the year. There’s nothing complicated about it, and it’s easily made from the leftovers from your St. Patrick’s Day corned beef and cabbage. It’s reason enough to make more brisket than you think you’ll need for dinner. I like including some rough chopped cabbage and carrots along with the potatoes. It also needs enough time in the cast iron skillet to get some good brown crunchy bits. A few 6-minute eggs (see Wylie Dufresne’s method around the 4:10 minute mark here), and a variation on Suzanne Goin’s parsley sauce from Sunday Suppers at Lucques pulls it all together. The parsley sauce is bright and acidic (parsley, onions, coarse mustard, cider vinegar, olive oil, and a little anchovy paste) and is great with the corned beef.

Advertisements

About Scott

occasionally-bearded teacher/musician/cook
This entry was posted in beef, breakfast, cure, holiday and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s