Corned beef has got to be a savory breakfast lover's best friend. Sausage and bacon have the morning market covered but they better watch their back. A good fresh hash is hard to find so I started a new family tradition this year. After our St. Patrick's Day feast, I took the potatoes, turnips and carrots that had been soaking in the brine and seared them in pan with cubed pieces of the remaining corned beef. The results were remarkable. The outside was a crispy golden brown and the inside was concentrated and tender deliciousness. A few fried eggs on top and the world was a better place.
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