St. Patrick’s Day is truly one of those holidays that lasts for a few weeks here on the South Fork.
Not that we’re complaining! The compromising of celebrations was to ensure we didn’t miss one parade or gathering for the other. Whether you’re celebrating St. Paddy’s Day proper with a few pints amongst friends or if you’re making the trek out to Montauk the following weekend for the hamlet’s 62nd annual parade on March 24, one thing is guaranteed: There’s going to be a lot of corned beef and cabbage.
Surprisingly, the pairing of salt-cured beef with cabbage we all have come to know and love is not a traditional import. Irish immigrants who lived in New York City in the 19th century, often in the same neighborhood with Jewish butchers, noticed similarities in flavor between the cheaper-to-get-but-just-as-delicious corned beef and pork bacon, the preferred meat of the Emerald Isle. Today, you’ll find that most recipes cook the corned beef low and slow in a crock pot for hours with carrots, onion, potatoes, and beer. (If you happen to be preparing it this way, let’s keep it local, lads & lassies; go for a Twin Fork’s Legato Stout.)
If you regret that Jameson shot the following day, look no further than that container of leftover corned beef, cabbage, and potatoes the host insisted you take. This hearty hash-with-eggs recipe ranks among one of the true breakfast of champions, providing you with the stamina to get you to the next celebration.
A few tips: Use good, local eggs. Look no further than Iacono Farm in East Hampton, open year-round.
Keep an eye on the bottom of the hash after pressing firmly down. Burnt potatoes are not going to put a pep in your step dancing.
A little more heat? A teaspoon of harissa paste will kick up your heels.
Sláinte, South Forkers!
Corned beef, cabbage and potato hash with eggs
Ingredients
- 1 cup leftover corned beef, cut into 1-inch cubes
- 1 cup leftover cooked potatoes, cut into quarters
- 1/2 cup leftover cabbage, roughly chopped
- 1 small onion, finely chopped
- 3 tbsp butter
- 1 handful fresh parsley, roughly chopped
- 1/2 tsp red pepper flakes
- 2 eggs
- salt and pepper, to taste
Directions
- Heat butter in a large skillet (preferably cast iron) on medium heat. Add chopped onion and sauté for a few minutes, until translucent. Add a pinch of red pepper flakes.
- Add the quartered potatoes and chopped corned beef and spread evenly in the pan. Increase the heat to high and press down on the mixture with a metal spatula.
- Sizzle and brown the mixture without disturbing for about 5 to 10 minutes, checking the bottom to see if nicely browned. Add a bit more butter if sticking.
- Once browned, flip has to brown on other side, another 5 minutes.
- Reduce heat to medium. Make a well in the center of the pan and crack one or two eggs in center. Allow whites to set then cover and remove pan from heat.
- Allow eggs to cook around 5 minutes for sunny side up.
- Season with a dash of salt and freshly ground pepper.
- Garnish with chopped parsley and serve with a slice of toasted sourdough or griddled Irish soda bread. Enjoy!
