For a casual brunch following St. Paddy’s Day, I opted to configure some of my fabulous corned beef hash into a riff on Scotch Eggs.
Often eaten as a cold snack, Scotch Eggs are hard cooked eggs wrapped in sausage and deep fried. As such, my version included just enough of the corned beef hash to tidily encase a hard cooked egg. It was then treated to a gentle sauté in a thin layer of vegetable oil until hot and crispy.
Since I had hard cooked eggs ready to go, this treat took no time at all. My yolks were more cooked than I normally prefer— the perfect enhancement would be a slightly moist yolk.
Once I had a grip on the egg preparation this was a fairly effortless undertaking. The lively plates consisted of the highly entertaining Irish Scotch Eggs along with a mild mustard sauce, pickled onions, radishes, sharp cheddar cheese and warm soda bread slathered with cranberry apple jam.Irish Eggs, Scotch Eggs, Irish-Scotch Eggs… enjoy and call them whatever makes you happy!
Irish [Scotch] Eggs
Ingredients (per serving)
½ cup heaping, Corned Beef Hash (see blog recipe)
1 hard cooked egg, peeled
1/3 cup flour (approx.) lightly seasoned with salt and paprika for dredging
2 tablespoons vegetable oil for pan Accompaniments: mustard sauce (see below), pickled onions, cheddar cheese, radishes
Heat a skillet with oil over medium-high heat.
Place flour in wide bowl and lightly dust the egg with flour.
Mound hash in palm of hand and make an egg-sized indentation in the center. Insert the hard cooked egg into the center and mold the hash around the egg to completely encase it. Lightly moisten hands with water if it becomes sticky.
Carefully dust the exterior with flour and place egg in hot pan. As the surface begins to take on color, roll it over slightly with spatula, continue until entire surface is crisp and lightly browned, 7 to 10 minutes. Serve with accompaniments of choice.
Light Mustard Sauce: combine ¼ cup sour cream and ¼ cup mayonnaise, blend in 1 tablespoon deli mustard, or to taste.
St Patrick’s Day is one of my favorite days of the year—it’s right up there with another food day, Thanksgiving. Mid-March, my east coast roots tend to surface and the need for corned beef rages!
Of course, it wouldn’t be worth getting out of bed if I wasn’t secure in the knowledge that corned beef and cabbage were planned for later in the day.
Over the years, I’ve gotten in the habit of making more than necessary so there will be leftovers. One of the spoils of the day is the assurance that corned beef hash is also right around the corner.
Hash hardly requires a recipe. I used to grind the corned beef and vegetables in a meat grinder; later the grinder was replaced with the food processor.
Now, I simply mince up the cooked beef, chop up some of the boiled potatoes, carrots, onions—and perhaps toss in a bit of cabbage. Then, I give it a good mash to bind it all together, and drop it into a skillet, either in one mass or in separate patties, and cook until hot and crispy.
Place the corned beef and vegetables in a mixing bowl and gently mash to form cohesive mass. There should still be plenty of texture.
Heat 10-12” skillet over medium heat and form the hash into patties. Place in the pan and heat until crisp on bottom, about 5-7 minute. Turn and repeat on second side. Serve with eggs of choice. Yield: 4-6 servings.
Who doesn’t love a good Reuben sandwich? What a combination. A flavorful dressing spread on pumpernickel or rye bread and topped with layers of corned beef, sauerkraut, and Swiss cheese. It’s definitely over the top when grilled until toasted and the cheese is melted.
Here’s a Reuben riff that brings it into the realm of mass production for entertaining and game days. It’s an open-faced sandwich that can be prepped ahead and run under the broiler for a last minute fix.
My chief hang-up on the Reuben has always been the sandwich spread, with a definite thumbs down on sweet ones, like Thousand Island and most Russian dressings. A simple solution is to go with a straight forward, unadulterated combination of mayonnaise and sriracha with a little minced green onion for interest.
For maximum compatibility, serve these tasty morsels with sour dill pickles and crunchy sweet potato chips.
Open-Faced Mini Reubens
1 loaf cocktail rye or pumpernickel bread Dressing
2/3 cup mayonnaise
1 tablespoon sriracha sauce
1 green onion, minced Toppings
3/4 pound thinly sliced corned beef
1-1/2 cups sauerkraut, rinse and drain well
3/4 pound sliced Swiss cheese
Garnish: ½ cup chopped dill pickle or gherkins
For dressing: blend the mayonnaise and other ingredients and set aside.
Preheat broiler. Set rack about 6” from top.
Warm the sauerkraut. Slice the corned beef into 1-1/2” strips to fold neatly across the rye. Cut the Swiss cheese slices into quarters.
Arrange cocktail rye slices on a baking sheet. Spread each slice liberally with a heaping teaspoon of dressing. Fold the corned beef in 2-3 layers over the bread. Drape a forkful of sauerkraut across the corned beef. Cover the sauerkraut with 2 pieces of Swiss cheese.
Run the open-faced Reubens under the broiler for about 3 minutes, until the cheese is melted and bubbly. Sprinkle with chopped pickle if desired and serve warm. Yield: 36 or more pieces