We look forward to this treat every March 18th—corned beef hash topped with a poached egg. We thought yesterday’s boiled corned beef dinner for St. Paddy’s day would leave us with enough leftovers to make today’s lunch, but we ran short (we each had the boiled dinner again for dinner!). CH stopped at the market early this morning and picked up another corned beef. By the time MH got to the studio, the meat was slowly simmering away on the stove, the distinctively delicious aroma filling the studio. This year, we gilded the lily adding a spoonful of our luxurious lemon-butter sauce to the egg topped hash. We think even St. Patrick would approve.