St. Patrick’s Day is on a Saturday this year, and that could mean a late — and painful — morning on Sunday. Here’s a hearty, but easy, brunch idea using the centerpiece of any St. Pat’s menu: corned beef.
Corned beef hash is an ideal way to use any leftover corned beef, and this year could be the highlight of a post-Patrick Sunday brunch. Serve it up with baked eggs and drop biscuits, add in some fruit or a simple salad and it’s a great way to welcome spring.
Corned Beef Hash
2 c. russet baking potato cubes (1/4 inch)
2 T. butter
1 medium onion, diced
2 cloves garlic, minced
1 pound cooked corned beef, diced small (1/4 inch)
1 T. horseradish mustard
¼ t. salt
¼ t. black pepper
2 T. chopped flat leaf parsley
Preheat oven to 375 degrees. Place the potatoes in a medium sauce and cover with water. Bring to boil over medium-high heat, then reduce to a simmer for 1 minute. The potatoes should still be firm. Drain and set aside.
In a large oven-proof skillet, melt the butter over medium heat. Add the onions and garlic, cooking until translucent, about 5 minutes. Stir in the corned beef, potatoes, mustard, salt, pepper and parsley and cook another 5 minutes. With the back of a spoon, pack the hash firmly into the skillet, then bake for 20 minutes.
This is a super easy way to get your protein on in the morning. What’s perfect about this corned beef-and-eggs pairing is that they can bake together!
For each serving, crack 2 eggs in a buttered 6 oz. ovenproof ramekin. Sprinkle with salt and pepper and a bit of shredded cheddar if you wish.
Place the ramekins on a baking sheet and bake in a 375 degree oven, 15 to 20 minutes depending on desired doneness. Garnish with chopped flat leaf parsley if desired.
Parmesan Drop Biscuits
My grandmother and great-aunts could make a mean biscuit, my mother always said. My mom did not inherit that gene, and neither did I. When I discovered the drop biscuit, I felt I could redeem the family biscuit baking name a bit. For this brunch, bake these first, and then pop them back in the oven during the last 5 minutes of the corned beef baking, just to reheat. Serve with butter and jam.
1 c. all-purpose flour
1 ½ t. double-acting baking powder
½ t. salt
2 T. shortening
1 T. grated parmesan cheese
½ c. milk
Preheat oven to 450 degrees. In a small mixing bowl, combine dry ingredients. With a pastry cutter or 2 knives used scissor-fashion, cut in the shortening until the mixture resembles coarse crumbs. Stir in the milk with a fork until well blended. Drop by heaping tablespoons onto a parchment-lined baking sheet. Bake 12 to 15 minutes until golden brown. Yield: 12