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.
Smoke Cure Pickle Brew 