No, I haven’t canned any. Yet. But I fully intend to do so. The hash is a very simple recipe from Fergus Henderson’s Nose to Tail. Using our charcutepalooza corned beef and tomatoes canned from last year’s crop (Greenbelt farmer’s market) it was quite a Sunday breakfast. I’ll be making this again.

The previous night was diner night at our house. We made reuben sandwiches with a homemade sourdough rye and Ruhlman’s russian dressing along with the aforementioned corned beef. The chips (salt and coarse black pepper) and sauerkraut were store bought.

Come Thursday for St. Patty’s Day we’ll reheat corned beef with some of the cooking liquid and pair it with brussel sprouts from the Dupont Circle Farmers Market. The remainder will be made into hash. Did I mention I want to can some of this stuff?