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Our families and longtime friend Rick L. gathered together yesterday for a bonafide St. Paddy’s Day corned beef and cabbage dinner. On Saturday, we simmered the ten pound corned beef brisket on the stove all afternoon. On Sunday, just before dinner, we poached all-purpose spuds, spring onions, carrots, marble-size Brussels sprouts, and the requisite cabbage in the flavorful corned-beef broth and served platters of the sliced meat and vegetables with a delicious parsley white sauce. As satisfying as all that was, we nonetheless had our eye on today’s lunch: corned-beef hash topped with poached eggs. Next to day-after-Thanksgiving turkey sandwiches, is there anything better than corned beef and cabbage leftovers hash?

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