When I made my St. Patrick’s Day corned beef and cabbage (not home-cured beef, just the brisket in the red juice from the grocery store), the ratio of meat to veggies was way too low. So I had all these veggies left over, which I froze, waiting for corned beef to get back in the store so I could get the ratio right. That took until last week.

What I’d been wanting to do was make corned beef and cabbage hash to put some eggs on top of. Part of the reason was because the veggies didn’t freeze well (I guess they froze just fine—it was the unfreezing that wasn’t so great), and I thought frying them up would help, which it did when I finally let them start to get a little crispy. But also I’ve just loved corned beef hash and always wanted to make some for myself.

It took me three days to get the temperature and timing right. I overcooked the eggs the first two days, undercooked the hash the first day, but here on the third day, I finally had the meal I was envisioning—a little crispiness to the hash and plenty of liquid yolk to coat it. This was the last of the corned beef and cabbage, so I couldn’t replicate my victory, but at least I took a picture.