Corned Beef Hash

Saturday March 23

This morning in Washington, we went out to the Eastern Market, to find our favorite not-so-mad hatter, Suzanne Milovitz.  Holt had a beautiful black and silver brocade and velvet hat she made, and lost it on our tour of Philadelphia and New York in 2007, so today we were able to say hi, buy a hat for Barbara, and place an order for Holt. 

Then we had to say a fond farewell to Vaden, Ginger, and Our Nation's Capital, and flew back to Cincinnati to find weather in the 50s, though it's supposed to snow tomorrow.  After all our food indulgence, it's going to be hard to button our pants, especially once they get out of the drier. 

So we need to take it easy.  We just threw together a corned beef hash from the knob we froze upon leaving.  Diced the meat nicely, with similarly diced  potato and onion.  The trimmings of the fat from the corned beef were rendered in the pan, then the onions fried in them, then the potatoes crisped a bit, added chicken broth and covered to steam.  At the very end, showered in some fresh thyme leaves from the garden and the corned beef dice, which got tossed, then browned under the broiler.

Back to normal, almost.