We're finally home, our real home, our cabin up the lake. I'm going to make Wayne one of his favourite breakfasts to celebrate, Corned Beef Hash. It's so simple, but it tastes terrific. Right now I have lots of produce from the garden to make it even better. I grew Norland potatoes in a barrel and stored them for just such an occasion.

Corned Beef Hash for Two

2 large potatoes
¼ onion diced
¼ green pepper diced
2 tablespoons margarine or butter
50 grams sliced corned beef
salt and pepper to taste

Cut the potatoes in quarters and boil them until fork tender. You can do this ahead, or just before you prepare the hash. Chop the onion and green pepper. Cut the boiled potatoes into small cubes.

Melt the margarine over medium heat in a frying pan and add the potatoes, onions and peppers. It is best to have only one layer for browning. The trick is to not turn them over until they become golden brown on the bottom. Dice the corned beef. Flip the potatoes, add the corned beef and brown the other side.

While the last side is browning you can start the eggs. Poached or fried go nicely on top or along the side. Serve with toast, jam and coffee, and you have a perfect breakfast. -- Margy