So what could a poached egg be put on top of tomorrow? Since today is St. Patrick's Day, there might be a chance that somebody might want to make hash out of left over corned beef. Every Irish family has their own method of making corned beef. My dad, whose name was Patrick, would actually wrap a brick in foil and place it on top of a baking brisket. I came up with my version several years ago and, although it is not polite to brag, a former boyfriend of Jennifer's said it was the best corned beef he ever had. But, although I've included my recipe for corned beef brisket here, the real star of this post is the hash made out of leftovers. This one is made with sweet potatoes which blend so well with the savory, slightly salty meat, Dijon mustard and the hint of thyme. It is just delicious with a poached egg on top and is really such a special treat, perhaps this hash made with left overs should be served for a weekend brunch instead!
Ingredients for Four Servings of Sweet Potato Corned Beef Hash:
1 cup corned beef (recipe below), chopped
1 cup cooked sweet potatoes, chopped
1 medium onion
2 tablespoons butter
1 tablespoon chopped fresh parsley
1 clove garlic, put through a press
1 teaspoon Dijon mustard
1/8 teaspoon dried thyme
1/8 teaspoon ground pepper
poached eggs (recipe below), how ever many you wish to serve
Dice the onion and saute it with the butter over medium low heat until tender. Add the garlic and cook another 30 seconds. Add the beef, potatoes, parsley, mustard, thyme, and pepper to the pan and combine. Over medium low heat, cook for about four minutes. Then turn the mixture over with a spatula and cook another three to five minutes until the onions, sweet potatoes, and meat begin to brown. Watch it carefully so that it doesn't start to burn. Transfer the hash to service dishes and top with a poached egg or two. Recipes for corned beef and poached eggs are below.
1 (3 lb. or so) corned beef brisket
2 bay leaves
3 teaspoons peppercorns (black, green, or one of those
2 teaspoons mustard seed
6 whole cloves
Small head of cabbage
6 large carrots
8 potatoes - new w/skins on or sweet potatoes
Preheat the oven to 300 degrees. Place one of the bay leaves, one teaspoon of the peppercorns, one teaspoon of the mustard seeds, two of the cloves, and the brisket into a large pot. Add enough water to cover it, but don't fill it up all the way to the top. Turn the heat up to high and bring it to a boil. Let it boil for five minutes, occasionally skimming off the "scum" that floats up to the top. I use a slotted spoon and transfer the frothy stuff to bowl, then throw it away later. While the corned beef is boiling, peel the carrots and cut each one in two. If you are using them, wash the potatoes, leave the skin on, and cut each one in two. Place the carrots, potatoes, and the remaining bay leaf, 2 teaspoons peppercorns, 1 teaspoon mustard seed, and 4 cloves into an oven safe 9 by 13 baking dish. At the end of the boiling time, get rid of any remaining scum in the pot and transfer the brisket into the baking dish. Pour the cooking water from the top into the baking dish, leaving an inch or two of space at the top. Cover the baking dish with foil, and carefully place it in the preheated oven. Bake for 3 hours and 45 minutes. Ten minutes or so before the baking time is over, Wash the head of cabbage and discard the bruised looking outer leaves. Core and slice the cabbage into 8 wedges. Place the wedges into a pot large enough to hold them and set aside. After taking the brisket out of the oven, transfer the meat and vegetables to a serving platter. Cover with foil to keep it warm. Pour the cooking liquid from the baking pan over the cabbage wedges and bring the pot up to a boil. Turn down the heat and simmer for 8 to 10 minutes or until cabbage can be pierced by a fork but is not mushy. Remove the cabbage from the pot and add them to the serving platter. Slice the corned beef across the grain and serve while everything is still hot.
Poached Eggs:Bring about 4 inches of water in a sauce pan up to a boil. One or two at a time, crack the egg(s) onto a saucer. With a wooden spoon, give the water in the pan a swirl and slip the egg off the saucer into the middle of the swirl. Turn the heat down to low and simmer for 3 minutes. Using a slotted spoon, lift each egg out of the water and place it on a cloth dish towel until ready to serve.