The Morning After

     St. Patrick's Day has come and gone for another year.  We have put away our green ties and dresses and our shamrock pins and decorations.  The Chicago River no longer flows green and the taps in beer halls once again pours amber brew.  The recipe for corned beef and cabbage has been safely filed away til next March.  But what to do with the left-over "tinned beef" from that meal we enjoyed on Monday?

     Many will shred up the beef brisket and cook up a breakfast of corned beef hash and crown it with a fried egg.  Cuisine at home magazine give us this spin on the iconic post St. Paddy's day meal:

     Corned beef hash is a must-do with leftover corned beef, but switch it up by ditching the potatoes in favor of other hearty ingredients like Brussels sprouts and mushrooms.  then, top it off with a creamy mayonnaise sauce.  If it's not hash to you without eggs, cook them separately --just the way you like.

And here's their recipe:

Corned Beef Hash

with Brussels Sprouts and Mushrooms

For the hash, cook:

8 oz. buttoned mushrooms, quartered                          4 Tbsp unsalted butter, divided

1 cup each, diced onions & red bell peppers                  5 cloves garlic, minced

                                                        salt and black pepper

Add:

1 1/4 lb Brussels sprouts, trimmed & quartered

8 oz. cooked corned beef, diced

1 Tbsp minced fresh thyme

     cooked eggs

For the topping, combine:

1/4 cup mayonnaise                                                        1 Tbsp ketchup

2 Tbsp spicy brown mustard                                         1 tsp Worcestershire sauce

For the hash, cook mushrooms, onions, and bell peppers in 2 Tbsp butter in a 10" cast iron skillet until liquid evaporates and mushrooms brown, 8-10 minutes.  Stir in garlic, season with salt and black pepper, and cook 30 seconds.  Transfer mixture to a bowl; wipe skillet clean.  Melt remaining 2 Tbsp butter in skillet over high heat.

Add Brussels sprouts and corned beef to skillet, season with salt and black pepper, and cook until liquid is released and evaporates, about 10 minutes.  Stir in thyme and mushroom mixture; heat through.

For the topping, combine mayonnaise, mustard, ketchup, and Worcestershire; season with salt and black pepper.  Serve hash with eggs and sauce