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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On the eve of Saint Patrick’s Day, in order to miss the crazy crowds drunk on green beer (are we officially old!?), our friend kindly opted to prepare us a delicious, nay splendid, Irish-American boiled dinner.

This was not a throw-together dinner; this was cooked on the stove all day with loving care gooooood.

Corned beef, gently and thoughtfully seasoned along with boiled cabbage, carrots, new potatoes and turnips and a wonderful, crumbly, dense as-it-should-be Irish Soda Bread.

The luck of the Irish to ya!

Traditional Irish Soda Bread from Bakingsheet

New England Boiled Dinner from Simply Recipes

An interesting article on the history of Corned Beef in America.

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