Our family traditional dinner for St. Patrick’s Day is corned beef and cabbage – or more colloquially, “boiled dinner”. And the feast was had, in all its glory.
For many years, we wanted to make Mom’s day-after breakfast, but, mysteriously, the corned beef would always disappear overnight while the young ones lived at home, or be eaten up because we had company. Finally, here we are – empty nest, and we’re making a hash of it!
Here’s to the approaching spring – and all your family traditions, whatever they are. Long may they last.
Last night, a lovely, if smaller, family dinner. And this morning, a chance to relive the memories over a plate of corned beef hash, topped with a nice fresh egg. One more meal to go out of last night’s Boiled Dinner…for lunch, Potato and Cabbage soup.
For the breakfast: in a nonstick skillet or seasoned cast iron pan, cook a chopped mix of whatever veg are left over, with a small dice of any leftover corned beef (if there is any!) when it’s getting nicely browned, make a small hollow for each egg and tip them gently in. Cover and cook until the eggs are done as you like.
Next…off to Mass and then to prep for the afternoon ceilidh.