Happy St. Patrick's Day! I made this recipe a couple weeks ago but saved it to share with you today because it fits perfectly. Courtesy of Rachael Ray's Big Orange Book, here is the recipe for Reuben Hash. Serves 4. (Eat for Breakfast, Lunch or Dinner!)

1 lb baby white potatoes, quartered
3 tbsp butter
1 tbsp EVOO
1 medium onion, chopped
1 lb corned beef, cut into bite-size pieces
1 lb sauerkraut, drained, rinsed and squeezed dry
1/4 cup spicy brown mustard
1 cup Guinness beer
S&P
2 cups grated Blarney or Swiss cheese
4 eggs
4 slices rye bread, toasted and buttered

Place the potatoes into a large pot and fill it with cold water. Bring to a bubble over high heat, then turn the heat down to medium and cook the potatoes until tender but not falling apart, about 10 minutes. Drain the potatoes and return them to the pot they were cooked in to dry out for a few minutes.

Place a large cast-iron pan over medium-high heat with 2 tbsp of butter and EVOO. Add the potatoes to the pan and cook them until they start to get golden brown, about 5 minutes.

Add the onions and corned beef to the pan along with the potatoes. Cook until the onions are tender and the beef starts to brown, 4-5 minutes. Stir the sauerkraut, mustard and Guinness into the pan and coo until heated through, about 2 minutes. Season the hash with salt and pepper. Sprinkle the cheese evenly over the hash and cover the pan with aluminum foil to melt the cheese 3 minutes.

While the cheese is melting, place a medium skillet over medium-low heat with the remaining tbsp of butter. When the butter melts, add the eggs and cook however you or your guests like them. When the eggs are finished, remove the foil from the pan and spoon the eggs onto the hash. Cut the buttered toasts in half and line them up around the pan. Serve directly from the skillet.