Corned Beef and Cabbage will be on a lot of tables this weekend.
I love it – when I can get it. I can’t get corned beef here.
Actually, when we lived in Ireland there was no corned beef there, either.
There were boiled dinners, of course, with potatoes, cabbage and carrots. But the meat used would have been a slab of bacon, a piece of ham or pig cheeks.
I remember going to the big market in Cork in the spring and seeing a counter lined with pig heads. I thought they were a plastic decoration.
They weren’t – they were for cooking and I haven’t a clue how.
If you want the taste of traditional Corned Beef and Cabbage, but not the work or time involved try this.
And if you make the classic over the weekend, do this with the leftovers on St. Patrick’s Day (Monday).
Corned Beef Hash with Poached Eggs
Total time: 30 minutes
- 2 medium potatoes
- 2 medium carrots
- 1 rib celery
- 1 onion
- 1 1/2 cups cabbage
- 8oz (240gr) deli corned beef or baked ham
- 1 tbs oil
- 2 eggs
- 1 tbs white vinegar it helps keep the whites together
- Cut potatoes and carrots into large bite-size pieces and steam for 10 – 15 minutes over medium-high heat, until vegetables are just tender.
- Chop onion, celery and mince garlic.
- Roughly chop enough cabbage to equal 1 1/2 cups.
- Cut corned beef or ham into bite-size pieces.
- Heat oil in a large nonstick skillet over medium heat.
- Add onion, celery, cabbage and sauté until tender, about 7 minutes.
- Cover, reduce heat and let cook for 5 minutes longer or until potatoes and carrots are done.
- Add potatoes, carrots, beef or ham, to skillet, increase heat to medium, and let fry, undisturbed, for about 7 minutes.
- Then turn/stir, spread back out and let fry, undisturbed, for 5 minutes.
- Repeat, turning and frying until it is as golden and crispy as you like it.
- When it’s done to your liking, reduce heat and poach eggs.
- The Eggs:
- Fill a large skillet with water. The water should be at least 1 1/2″ (4cm) deep.
- Heat water over medium-high heat.
- Add vinegar.
- When water is softly boiling reduce heat and poach eggs: one at a time break egg into a small saucer. Swirl a spoon in the water where you will put the egg – off to one side. When water is swirling drop egg into center. With slotted spoon try to keep the white together.
- Do next egg.
- With regular spoon scoop some hot water over tops of eggs. Poach for 2 – 3 minutes or until white is set but yolk is still very soft.
- Remove eggs with a slotted spoon and put on hash.
- To serve:
- Put half of the hash on each plate and top with a poached egg.
If you’re using leftovers from a Corned Beef and Cabbage Boiled Dinner it’s even easier. Just cut it all into bite-size pieces and fry in a large skillet until it’s as crispy as you like it.
I was sitting quietly at my desk in school the other morning waiting for class to start. My teacher poked her head in the door and asked me to come into her office.
I’ve never liked being called into the teacher’s office. Experience has taught me that nothing good ever comes of it.
There was another teacher there, and someone I didn’t know. They asked me if I would be willing to go the local school and talk about the U.S.
They encouraged – said it would be easy.
I agreed – as long as it was in English. I assumed they wanted me to talk to their English class in American English. Something that comes up often in my French class is differences between American and British English.
And said, of course not. I would be speaking in French.
The students they want me to talk to don’t speak any English. They’re young just in third grade.
I said no, I couldn’t possibly do that. I mean, why would they even think I was capable of doing that?!?
And said of course you can
And then the platitudes….. Don’t worry; you’ll do fine; someone will be there to help.
Fortunately, I’ve been getting a lot of suggestions on Facebook and Twitter.
But, please, give me more.
I’m supposed to keep the little darlin’s occupied for 30 minutes.
Did I mention that I had to do it all in French?
Maybe I’ll just take the dogs with me….