Here’s one way to use your leftover St. Patrick’s Day corned beef – corned beef hash for breakfast. Cube potatoes and fry in a small amount of oil. When almost cooked through and starting to brown add cubed red bell pepper, onion, corned beef and cook together with garlic, salt, and pepper until peppers and onions are soft. Garnish with parsley and top with an egg. Enjoy.
We recently had the pleasure of dining with some fellow Sacramento bloggers. Dinner was graciously hosted by Eat Well, Live Free and also attended by Succulents are for Sharing. Korean cuisine was the theme for the evening and we enjoyed Bibimbap – rice, oyster mushrooms, sunflower greens, bulgogi, carrots, kimchee, etc… and Dubu Buchim – a spicy fried tofu and green onion dish. Everything was delicious and a great time was had by all! Many thanks to Jon and Jillena for preparing such a wonderful meal and to Jillena and Marcos for hosting.