Breakfast For Lunch

I'm not a big breakfast eater - at least, not a breakfast time. I love eggs and toast, bacon and hash browns, but not when I first wake up, thank you very much.

When we returned from the wedding in 'Zona, I found to my dismay that we had never finished our corned beef from St. Patrick's Day. It was lurking in the back of the fridge. Eeek! I hate to waste food! A cautious sniff test didn't reveal any scary odors, however, so I took a little taste and, sure enough, the salty curing had preserved it just fine.

So, we had breakfast for lunch that day. I chopped the corned beef in a small dice, half of an onion, a large shallot, and some leftover roasted potatoes, and added nothing but salt and pepper with a soupçon of butter and canola oil to slick the bottom of the pan. I softened the onion and shallot first, then piled in the rest to warm and mingle.

I was sorry not to have a little parsley on hand - a generous sprinkling of fresh parsley would have made it perfect but, as it was, it made a delicious lunch with an egg on top. My Beloved likes his eggs over easy, to let the yolk run down into his hash; mine was cooked a bit more than that.

My recommendation is to eat breakfast for lunch more often - breakfast foods are often too rich for me early in the mornings, but are just perfect by lunchtime, when my stomach has had time to wake up, yawn and stretch a little, and get going.