St. Patrick’s Day doesn’t have to mean a boiled pot of corned beef smothered in cabbage - although I personally find that unexpectedly satisfying! Elevate your menu with these two simple and satisfying dishes sure to make the lads and lasses in your life smile.
Corned Beef Hash: Corned Beef has a way of crumbling at the edges as you slice it. Those little bits of deliciousness can have many fates: they can be thrown away (gasp of horror!); they can be gobbled up as samples while you cut (not bad, but we can do better). Or they can be stored in a container for use in corned beef hash, topped with a delightfully oozy poached egg (oh yeah, we have a winner!). So why subject those meaty little bits to a lowly fate when you can send them out in a blaze of glory?
Leek and Potato Soup: A rustic, chunky version using my mom’s recipe. This soup is perfect for St. Patrick’s Day - or any cold day you need a cup of comfort. Serve it with a corned beef sandwich on rye and you’re all set!
Both dishes are quick and easy - and best served with a pint of Guinness. Slainte!
Ingredients for 2 Servings
- 1 Tbsp. butter
- 1 medium potato, peeled and cut into small cubes
- ½ cup chopped corned beef
- 2 scallions, thinly sliced
- 2 eggs
Instructions
- Melt the butter in pan over medium heat. Add the potato and season with salt and pepper. Cook until the potato is golden brown and cooked thru, about 10 minutes.
- In another pan, poach the eggs. I use an egg poacher which takes about 2 minutes for a nice runny yolk.
- Stir ⅔ of the scallions into the potato and corned beef mixture and cook for about 30 seconds.
- To serve, divide the corned beef mixture on 2 plates and top each with a poached egg. Sprinkle with remaining scallions and serve immediately.
Ingredients for 8 Servings
- ¼ cup unsalted butter
- 2 lb. leeks, white and pale green parts only, thinly sliced
- 6 cups chicken stock
- 2 lb. Yukon gold potatoes, peeled and cut into ½-inch cubes
- Salt and white pepper, to taste
- 1 cup cream or half and half
Instructions
- In a large saucepan, melt the butter over medium heat. Add leeks and sauté until they soften, 3-5 minutes.
- Add the potatoes and chicken stock and bring to a boil. Reduce heat to low, cover, and simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the cream and season to taste with salt and pepper.