Mar 13, 2013 8:09 PM
It is a charming tradition to celebrate St. Patrick's Day with a feast of Corned beef, cabbage, and the kiss of the Irish Guinness. This year, with St, Paddy's Day falling on a Sunday, I want to suggest the most delicious way to celebrate.
A glorious Classic Irish Sunday Breakfast of corned beef has and farm-fresh poached eggs.
In Ireland a classic irish breakfast is a thing of beauty with bacon and sausages, farm-fresh eggs and creamy sweet butter topped irish soda bread. But this year on St. Patrick's day Sunday there is likely to be an abundance of leftover corned beef. Generally speaking, I am not a corned beef has fan, especially when it is made with canned corned beef.
Then one day I was at Gus Balons and the Chef there asked me to try his version of the classic hash. I fell in love with this simple and astonishingly complex mouthful of flavor. The corned beef is cooked, boiled in a bath that is redolent with pickling spices. The blend of coriander seeds, allspice, peppercorns, bay leaf, cloves and other exotics give the meat a saturation of flavorful- ness. The next day those same flavors make for a spectacular hash.
This is the best I have ever tasted. Maybe the griddle of Gus Balon's makes it taste extra sweet and good.
Gus Balon's Delicious Corned beef hash
Leftover corned beef, run through a meat grinder or chopped up fine
3 medium cooked potatoes, cubed
2 tablespoons Vegetable oil
Salt and pepper
Cube potatoes and cook in saucepan until tender, drain.
grind leftover corned beef in meat grinder or finely chop.
Add potatoes, corned beef and vegetable oil and combine until mixture hold together
Cook in a skillet with 1 tsp of vegetable oil until crispy and golden brown on both sides. Serve topped with poached farm-fresh eggs.