PERFECT PRESENTATION
If you slice them just right, bell peppers make nice shamrocks for your place setting. They are also a great breakfast… crack an egg in the middle and fry for 3-5 minutes.
Fun fact..the male pepper has three bumps and looks like a
shamrock. The female pepper is the lucky four-leaf variety.
CORNED BEEF HASH TEXAS STYLE
Making corned beef hash is not difficult. Get some corned beef, potatoes, onions, garlic, and peppers, and cook them all together. Those who enjoy it regularly suggest using a food processor to make the job even simpler. You can also feel free to option out the Irish bacon and chipotle chiles for your favorite kind of peppers and flavored bacon.
INGREDIENTS
- 1 large Russet potato, peeled and diced into 1/4” cubes
- 2 T vegetable oil or bacon grease, divided • 4 slices Irish bacon, diced
- 1/2 medium yellow onion, diced • 2 cloves garlic, minced
- 1-2 chipotle chiles in adobo, finely chopped • Salt & Pepper
- 2 c (about 3/4 pound) cooked corned beef, finely diced
- Chopped cilantro, for garnishing • 4 large eggs
- Warmed flour tortillas, for serving
Instructions
- Place the potatoes in a pot and cover with water. On medium heat, bring the pot to a boil and then boil for 3 minutes. Drain and rinse the potatoes.
- In a large skillet, heat 1 tablespoon of the oil on medium-low heat.
- Add the onion and cook until translucent, about 5 minutes.
- Add the garlic and chipotle chile and cook for 30 more seconds.
- Stir in the potatoes and while stirring occasionally, cook until they are tender and just beginning to crisp, about 5-7 minutes.
- Add to the skillet the diced corned beef and diced Irish bacon.
- While occasionally stirring, cook until the corned beef and bacon are warm, fragrant, and well combined with the potatoes, about 3-5 minutes.
- Taste and add salt and pepper.
- Garnish with chopped cilantro and remove from the heat.
- Meanwhile, in another skillet, heat up the remaining 1 tablespoon of oil and, working in batches, fry 4 eggs to your desired preference.
- To serve the hash, top with fried eggs and serve with warm tortillas.
IRISH SODA BREAD
The Irish will tell you soda bread must have only four ingredients: flour, salt, baking soda and buttermilk. To them, anything more is a tea cake. The inspiration for Irish Soda Bread was one of necessity, in order to make the most of the basic and inexpensive ingredients available.
Ingredients
- 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
- 4 cups all-purpose flour, plus extra for currants • 4 tablespoons sugar
- 1 teaspoon baking soda • 1 1/2 teaspoons kosher salt
- 1 3/4 cups cold buttermilk, shaken • 1 extra-large egg, lightly beaten
- 1 teaspoon grated orange zest • 1 cup dried currants
INSTRUCTIONS
Preheat the oven to 375°F. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
Cool on a baking rack. Serve warm or at room temperature.
AND FOR DESSERT
Classic Irish coffee (ONE MUG)
- 6 ounces hot, freshly brewed coffee
- 1 teaspoon granulated sugar
- 1 teaspoon packed brown sugar
- 1 1/2 ounces Irish whiskey
- Freshly whipped cream
INSTRUCTIONS
Preheat your mug, then fill with coffee. Pour hot water into a mug or heatproof glass to take the chill off. Pour out the water. This will also prevent your glass from cracking. Fill the mug about 3/4 full with the coffee.
Add sweetener. Add the granulated and brown sugars and stir until fully dissolved.
Add Irish whiskey. Add the whiskey and stir to incorporate.
Top with whipped cream. If using lightly whipped cream, pour it slowly over a warm spoon onto the coffee, being careful not to break the coffee’s surface. This takes some practice. A more foolproof way to not break the surface is to whip the cream a bit more and dollop it gently on top. Drink while hot!