Corned Beef Hash
Celebrate St. Patrick’s Day with my fabulous Corned Beef Hash and Irish Cheddar and Potato Gratin. Your little Leprechauns will love these tasty dishes!
Cheers! Becky
Guinness Black Lager Corned Beef Hash
Ingredients
- 1 small onion diced
- 24 fingerling potatoes sliced into thin slices
- 4 ounces butter + more butter if needed
- freshly ground black pepper
- 12 eggs
- Rye whole wheat or French bread toast
Instructions
- Place raw corned beef brisket (approximately 2 pounds) in a slow cooker. Cover with Guinness Black Lager (2 – 3 bottles) and sprinkle with spice packet that is included in the corned beef package. Cook on high for 4 hours or until corned beef can be cut easily with a knife. Turn off heat and allow to cool. Cut corned beef into small cubes (cut off any fat) and set aside.
- Melt butter in a large skillet. Add onion and sauté until onions are transparent and starting to brown. Add fingerling potatoes and spread evenly across the bottom of the skillet. Allow to cook over medium heat until potatoes are soft and lightly browned. Add more butter if needed to keep the potatoes from sticking to skillet. Sprinkle potatoes with freshly ground black pepper. Add cubes of corned beef and stir to combine all ingredients. Keep potato onion mixture warm while preparing eggs.
- Prepare over-easy/medium or poached eggs to serve with corned beef hash and serve with your favorite type of toast.
Irish Cheddar And Potato Gratin
Ingredients
- 4 lbs. russet potatoes washed and thinly sliced (soak in water to prevent browning)
- 2 1/2 cups Murray’s Irish Cheddar grated
- 1/2 TBSP Murray’s Extra Virgin Olive Oil
- 1/2 onion diced
- 1 tsp thyme minced
- 1 1/2 cups heavy cream
- I added some freshly cracked black pepper to the onion mixture
- 1/4 lb. bacon diced
- 1 bunch scallions chopped
- I added a little chopped fresh parsley on top
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Butter a square baking dish. Layer 1 lb of sliced potatoes into the pan. Next add 1/4 cup of grated Murray’s Irish Cheddar. Repeat until all potatoes and cheese are used.
- In a medium saucepan sauté onions and thyme in Murray’s extra virgin olive oil. Once the onions are caramelized, add the heavy cream. When warmed, pour over the potatoes.
- Place in oven (I put my pan on a baking sheet to catch any cream that bubbled over) and bake for an hour until the potatoes are tender and cheese bubbly.
- Remove from oven and top with bacon and scallions.
