Corned Beef Sandwiches!!! Oh my, with the German cheese, they were so good!
It’s Sunday morning – the first Sunday brunch at home in six weeks and it’s nice to be home; gorgeous weather. This is a great dish and certainly a repeat – the ketchup can be used on so many dishes, meatloaf, salmon patties, sandwiches, on and on. It’s really delicious. The hash recipe came from Cuisine at Home magazine.
Corned Beef Hash With Eggs & Spicy Ketchup
FOR THE SPICY KETCHUP WHISK TOGETHER:
2/3 cup ketchup
2 T. whole grain mustard
1 T.honey
1 T. fresh minced parsley
1 jalapeno -- seeded, minced
2 t. Worcestershire sauce
2 t. Tabasco -- or to taste
FOR THE HASH, SIMMER AND DRAIN:
1 1/2 cups russet potato -- peeled, diced
1 1/2 cups sweet potato
peeled – diced
SAUTE IN 2 T. UNSALTED BUTTER -- ADD AND STIR IN:
1 cup onion -- diced
1 cup red bell pepper -- diced
1/4 tsp. red pepper flakes
Pinch of salt
2 cups cooked corned beef, chopped
2 T. Worcestershire sauce
2 T. balsamic vinegar
Cooked potatoes
1/3 cup heavy cream
PLACE IN HASH:
4 eggs
FINISH WITH -- SERVE OVER:
2 T. minced fresh parsley
Fresh cracked black pepper
4 English muffins -- split,
toasted -- and buttered Prepared Spicy Ketchup
Whisk together the ingredients for the ketchup in a bowl; set aside.
Simmer both potatoes for the hash in water to cover until tender, about 15 minutes. Drain and set aside.
Sauté onion, bell pepper, pepper flakes, and salt in butter in a sauté pan until tender about 5 minutes. Add the corned beef, Worcestershire, and vinegar; cook 2 minutes, stirring often. Stir in the cooked potatoes and the cream; cook until heated through, then season with salt.
Make 4 small 'wells' in the hash to hold the eggs.
Place 1 egg in each well. Reduce heat to medium, cover, and cook 3-4 minutes for 'easy' yolks; cook 1-2 minutes longer for firm yolks.
Finish hash with parsley and pepper. Serve hash and eggs over toasted English muffins - and don't forget the ketchup!
Makes 4 cups hash, 4 eggs
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FOR THE SPICY KETCHUP WHISK TOGETHER:
2/3 cup ketchup
2 T. whole grain mustard
1 T.honey
1 T. fresh minced parsley
1 jalapeno -- seeded, minced
2 t. Worcestershire sauce
2 t. Tabasco -- or to taste
FOR THE HASH, SIMMER AND DRAIN:
1 1/2 cups russet potato -- peeled, diced
1 1/2 cups sweet potato
peeled – diced
SAUTE IN 2 T. UNSALTED BUTTER -- ADD AND STIR IN:
1 cup onion -- diced
1 cup red bell pepper -- diced
1/4 tsp. red pepper flakes
Pinch of salt
2 cups cooked corned beef, chopped
2 T. Worcestershire sauce
2 T. balsamic vinegar
Cooked potatoes
1/3 cup heavy cream
PLACE IN HASH:
4 eggs
FINISH WITH -- SERVE OVER:
2 T. minced fresh parsley
Fresh cracked black pepper
4 English muffins -- split,
toasted -- and buttered Prepared Spicy Ketchup
Whisk together the ingredients for the ketchup in a bowl; set aside.
Simmer both potatoes for the hash in water to cover until tender, about 15 minutes. Drain and set aside.
Sauté onion, bell pepper, pepper flakes, and salt in butter in a sauté pan until tender about 5 minutes. Add the corned beef, Worcestershire, and vinegar; cook 2 minutes, stirring often. Stir in the cooked potatoes and the cream; cook until heated through, then season with salt.
Make 4 small 'wells' in the hash to hold the eggs.
Place 1 egg in each well. Reduce heat to medium, cover, and cook 3-4 minutes for 'easy' yolks; cook 1-2 minutes longer for firm yolks.
Finish hash with parsley and pepper. Serve hash and eggs over toasted English muffins - and don't forget the ketchup!
Makes 4 cups hash, 4 eggs
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Mini Crab Cake Sandwiches – another winner. We had these for a Sunday brunch in Pasco, WA, with a bottle of Prosecco. But, I can’t remember where this recipe came from. These are perfect for being on the road with all the convenient products used; but they could be ‘spiffed’ up using more homemade ingredients.
Mini Crab Cake Sandwiches
1 pound crab meat
1/4 cup green onion -- diced small
3 tablespoons soy sauce
1/3 cup panko crumbs -- Japanese bread crumbs available at most supermarkets
2 eggs, slightly beaten (Note: the eggs weren’t called for, but I added them because the cakes were a little difficult to hold together – this solved the problem!)
2 tablespoons Asian chili sauce
2 tubes (8 each) refrigerator buttermilk biscuits
8 oz. bag ready cole slaw (with the dressing included)
2 eggs, slightly beaten
Make biscuits and cole slaw according to package directions and set aside
Heat oven to 400 F.
Mix crab, onion, soy, panko and chili sauce well in a bowl and shape into 16 tight little patties and place on greased baking sheet
Bake cakes until crispy brown then carefully flip, should be about 10-15 minutes each side
Cut biscuits in half and place one crab cake on each bottom half, add some cole slaw then top with other biscuit half
Makes 16 little sandwiches, or 1 giant huge one
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Some misc. notes to finish up our swing thru the western states -
There is a great market here in Pasco, Yolks, and the wine mgr. is one knowledgeable gal - had her recommend some 'finds' for us - meaning 'cheap'.
One was Gnarly Head old Vine Zin from Lodi, '05 - $9.78 this was the best of the lot so far.
Barrelstone Columbia Valley, Barrelmaster's Red Wine, '03 - $4.99!!ran a close 2nd to the above and we WILL be buying a case today to take home. (label doesn't say what the blend is)
Bohemian Highway, Cab '04, St. Helena, CA - $6.59another repeat.
Yolks also has a great deli area and I picked up some cheese -Butterkase - "soft, buttery German-style snacking & cooking cheese. Melts well, perfect in sandwiches."Instead of Muenster on our l/o Brisket sandwiches tomorrow's brunch will be with the Butterkase.
(this cheese was wonderful on the sandwiches - picture at top)
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Good News!! I found the button to push to allow anyone to add a comment to my blog - so if anyone has any comments good, bad (well,not too bad please), bring 'em on.
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