Salty luscious corned beef, perfectly cooked potatoes and onions, a hint of red pepper flake, and top it off with an over-easy egg. Sounds like my kind of breakfast.

After St. Patrick's Day I always pick up an extra corned beef once they go on sale. They keep nicely in the freezer. Then when you're ready, just thaw it for a couple of days, throw the corned beef in the crock-pot before you leave for work with some nice seasonings, and by the time you come home you have dinner. I like to gild the lily just like my Mom taught me. Preheat your oven broiler, and mix together equal parts (approximately 1/2 cup each) brown sugar with a spicy whole grain mustard (French's plain yellow mustard will work too). Smear the mustard paste on top of your cooked corned beef and broil for 5-10 minutes until you've developed a nice crust. Slice against the grain and serve with your favorite sides. Enjoy, but make sure you save enough for hash the next day!