If you look forward to the leftovers of your St. Patrick’s Day meal more than the dinner itself, we don’t blame you. After all, nearly everyone knows corned beef hash is the real star of the options you get with a menu of cabbage, potatoes, and corned beef.

This diner-style breakfast has been a diner-menu classic for decades, too. Thanks to the savory, rich, slightly salty meat and soft potatoes that are cooked until crisp edges form, this is a dish that is so satisfying and comforting, you won’t want to have to wait for March 17 to roll around to enjoy it. And you don’t have to. While corned beef is easier to find mid-March, you can usually get some from your grocery store’s deli year-round.

Learn how to make corned beef hash. It is what leisurely breakfast dreams are made of. 

Editor’s Note: This recipe was developed by Renu Dhar; the headnote was written by Kimberly Holland.