Kiss Me I’m Irish – Corned Beef & Hash

I really am Irish, and my Birthday is March 14th so Im probably a leprechaun too. I don’t put up enough holiday posts, I should but I’m usually busy hosting some sort of event for my neighborhood.

I wanted to put a few posts up relevant to Spring, in honor of my thawing, iced over mountain I call home. For the first time in so many months, our mountain bike trails aren’t covered in snow! So Im welcoming spring in with a St. Patty’s day favorite, ShutupEAT Style

I can honestly say this is the first time I have made Corned Beef and Hash! We are in this together now!  Researching recipes I found so many different ways to make Corned Beef and as usual Im probably butchering someones great great Grandmothers sworn secret recipe but thats what I do!  “Bain Sult As”

WHAT YOU ARE IN FOR

“Corned Beef” or Corned Beef Brisket I have seen anywhere from $6/ per lb to $18/ per lb depending on quality. The rest is inexpensive, around $8.00 for the spices and potatoes. Im using my crockpot for this recipe so factor in about 4-6 hours extra of cook time. Go run or clean your house for a bit, your house will smell delightful!

Kiss Me Im Irish - Corned Beef & Hash ShutupEAT

INGREDIENTS I USED

1 Corned Beef, Corned Beef Brisket (about 2 lbs)

1 Packet of Pickling Spice or 2 tbs of Mccormick Pickling Spice Blend

6 Eggs

1 + 1/2 Onion

1/2 cup water

2 Tbs Butter

4 large Potatoes

2 tsp Worcestershire Sauce

1 tbs Thyme (you can use fresh or dried)

4 Cloves of Garlic

1 tbs Garlic Powder

Fresh Grainy Brown Mustard for serving

FOR THOSE TRACKING THEIR DIET

Makes 6 Servings

Carbs: 23 g

Fat: 35 g

Protein: 35 g

Total Calories: 506

THIS IS HOW I DID IT

in a large pan on high, add one tbs butter and sear your brisket on each side until browned. This keeps your meat juicy and delicious!! This is a good time to add some salt, pepper and garlic powder.

Kiss Me Im Irish - Corned Beef & Hash ShutupEAT

After you sear your meat, place it in your crockpot with 1/2 cup of water, 1/2 of your onion in large slices, add the pickling spice, worcestershire Sauce and thyme. Let cook on high, covered, about 4 hours or until the meat pulls apart easily.

Peel the potatoes, slice thin. Dice the onion and fresh garlic. Heat a large pan on medium high, brown 1 tbs of butter. Add your potatoes, onions and garlic. Brown, add salt and pepper. Cook until golden brown

Once the potatoes are fully cooked add the shredded Corned Beef. Turn the heat up to high to add a crisp to the bottom of the potatoes. Serve topped with one fried egg over medium and a spicy Brown Mustard.

“Bain Sult As” or in English, Enjoy!

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