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.

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