Succulent corned beef, mellowed with sautéed peppers, onions, celery and crispy browned potatoes can't be beat. Add a green beer and you have the perfect St. Patrick's day meal.
Ingredients
- 1½ pounds russet potatoes, scrubbed but not peeled
- 6 tablespoons butter or olive oil, divided into 2 T and 4 T portions
- 3 cups red bell peppers, diced into ½
- 1½ cups onions, diced into ½
- 4 celery stalks, diced into ½
- Salt
- Pepper
- Cayenne pepper to taste
- 3 pounds cooked corned beef brisket, shredded into 2
- 6 eggs, poached or fried sunny side up.
- ⅓ cup flat parsley, finely chopped
Directions
- 1Bring potatoes to a boil in a pan of salted water. Turn heat down to medium and cook for about 20 minutes, until potatoes can be easily pierced with a fork. They should still be firm. Drain the potatoes, slice them in half and let cool. When they are cool enough to handle, slip the potato peels off with your fingers. Chop the potatoes into a ½" dice and set aside.
- 2In a large frying pan with a lid, add 2 T butter or olive oil. When the fat is hot, add peppers, onion and celery. Cook over medium heat, cover and let the vegetables steam for 3 to 4 minutes. Remove cover and season with salt, pepper and cayenne. Continue cooking over low another 3 to 4 minutes. Remove the pan from the heat and set aside.
- 3In a very large non-stick pan, add the remaining 4 T butter or olive oil on a medium high burner. When fat is hot, add the diced potatoes and cook until browned on all sides, turning periodically with a spatula. Do not overcrowd the potatoes or they will not brown well. Work in batches if you need to.
- 4When potatoes are brown and crispy, reduce the heat to medium and add shredded corned beef and sautéed vegetables. Stir to mix and heat everything through. Stir in parsley and remove from heat.
- 5Poach or fry your eggs. Serve up the corned beef and top each serving with a hot egg.
