W
ith St. Patrick’s Day on March 17, we decided that we’d make this
month’s recipes a look at authentic, Irish cuisine. We have classics
like corned beef hash and champ, as well as Irish soda bread, which
makes a delicious dessert (throw in whipped cream and ice cream to give it a
bit more oomph).
Take a look at some of our favorite Irish recipes:
Corned Beef Hash
INGREDIENTS
• 1 1/2 pounds potatoes, peeled
and quartered
• 1 1/2 pounds cooked corned beef, finely
chopped
• 1 bunch green onions, chopped
• Salt and ground black pepper to taste
• 2 cloves garlic, crushed
• 1 tablespoon butter
• 1/4 cup roasted tomato salsa
DIRECTIONS
1. Place potatoes into a large pot and cover
with salted water; bring to a boil. Reduce
heat to medium-low and simmer until
almost tender but still firm, about 15 minutes. Drain and finely chop.
2. Cook beef in a large cast-iron or non-stick
skillet over medium heat until fat begins
to render. Stir green onions, salt, and pepper into beef. Add garlic and butter; cook
and stir until butter is melted and garlic is
fragrant, 1 to 2 minutes.
INSIGHT
3. Stir potatoes, salsa, and a pinch of salt
into beef mixture. Pat mixture down in
the skillet with a spatula and divide hash
into 4 sections. Cook, without stirring,
until a crust forms on the bottom, about
5 minutes. Flip sections and cook until a
crust forms on the bottom again, about 5
minutes more. Repeat cooking and flipping process, flipping every 5 minutes,
until hash stays together and has a golden crust, 10 to 15 minutes.
March 2015