Top five reasons you’ll need a hearty breakfast like Corned Beef and Cabbage Hash with Fried Eggs come Saturday morning.
5. You followed directions and kissed a couple people because their shirt said they were Irish.
4. Your mouth and tongue are dyed green. “Did I do a shamrock shot?”
3. You worked up a healthy sweat when you showed the party how to step dance.
2. You played a version of rugby (sort of), in the snow banks.
1. You streaked in the snow yelling, “Erin go bra-less!” (Proverbial head slap)
3 tablespoons butter
1 cup shredded cabbage
1 cup shredded carrot
1½ teaspoons salt, divided
¼ teaspoon black pepper
1 teaspoon caraway seeds, lightly crushed with the bottom of a heavy pot
1 tablespoon spicy or stoneground mustard
2 cups starchy potato (russet, yukon gold)
1½ cups diced, cooked corned beef
3 tablespoons canola oil
4 to 8 eggs
In a large nonstick saute pan, melt the butter over medium-low heat. Add the shredded cabbage and carrot, and cook for 12 minutes, stirring frequently to prevent browning. Season with ½ teaspoon salt, black pepper, caraway seeds, and mustard; stir to combine. Transfer this mixture to a large bowl to cool.
Gather a clean dish towel and lay it across a large strainer or colander. Press the center down so the towel takes the shape of the strainer. Shred the potato and spread it in a thin layer on top of the towel. Sprinkle the potato shreds with 1 teaspoon salt and allow it to sit for 5 minutes. Gather the sides of the towel around the potato, twist the top, and squeeze out any excess moisture from the potato. Transfer the dried potato to the large bowl with the other vegetables.
Add the diced corn beef into the bowl of vegetables and mix until all ingredients are intermingled.
Wipe the large nonstick saute pan with a paper towel then add the canola oil. Set the pan over medium heat. Once the oil shimmers, add the hash mixture and cook for 20 minutes, flipping the ingredients occasionally to create an even crispy texture. Transfer the hash to a sheet pan and keep it warm in a low oven (200 degrees Fahrenheit).
Use any residual oil in the pan, or add more if necessary, to fry the eggs to your liking.
Serve the hash with one or two fried eggs on top.
The recipe makes 4 servings.