For the majority, corned beef is a staple of Irish cuisine thanks to Ireland’s role in the production of corned beef for trade purposes centuries ago. While they themselves did not traditionally eat corned beef in Ireland (it was cost-prohibitive to do so), the Irish that came to America ended up eating it because, as it turns out, corned beef was the one of the salted meat products that they could afford.
Every year around St. Patrick’s Day, you’ll be hard-pressed to find a store or Irish pub that isn’t serving up a heaping plate of the salt-cured meat. Great on its own (if you’re a fan of salt), corned beef really shines when paired with vegetables that help balance the rich flavor of the meat.
(Fun fact: the word “corned” comes not from the use of corn in the process, but from the use of large rock salt crystals, or corns, that are used to cure the meat.)
More than likely, if you’re being served corned beef, it’s going to come with potatoes, cabbage, and maybe even carrots, but this year, we suggest switching it up and making a hash with your corned beef.
(Fun fact #2: the word “hash” comes from the French word hacher, which means “to chop.”)
Blending all of the ingredients together (and taking out the cabbage) produces a breakfast fit for a king – especially when served with eggs and hollandaise sauce. This particular recipe comes to us from Sean Muldoon and Jack McGarry, the proprietors of New York City’s famous bar The Dead Rabbit.
Finally, remember to use high-quality ingredients. While corned beef used to be a processed good that was prized for its shelf life, companies today are creating top-notch corned beefs that you can easily order online. You can also check out our picks for the best meat services online if you’re thinking about shopping around.
- 3 cups corned beef, cooked and ground or finely chopped
- .5 small onion, small diced & sweated
- 2 plum tomato, small diced
- 5 red bliss potatoes, skin on, boiled and grated on a box grater using biggest holes
- 1 cup tomato juice
- 2 tbsp chopped herbs (thyme, parsley)
- Salt & pepper to taste
- 2 tbsp salad oil
- Sauté in salad oil the corned beef, onion, red bliss potato till golden brown in a nonstick pan.
- Then add diced tomato and tomato juice and cook all together till almost dry.
- Finish with herbs and salt & pepper to taste.
- Serve with warm Irish soda bread, poached eggs, and hollandaise sauce.
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