Potato Cakes – are they Irish? I grew up with them (my Mom was Catherine, my Grandma Irene, my Great Grandma was Lizzie and I’m a Mollie) but I suspect even cooks that weren’t Irish made these beautiful little cakes when they had leftover mashed potatoes. What I do know is they’re delicious, maybe even better than the original mashed potatoes they are made from. And for me, that’s sayin’ a lot coz I do love love love me some mashed potatoes!
Traditional Irish Potato Cakes
While Corned Beef Hash is wonderful, it does require some attention. These little Corned Beef Hash Cups are not just “cute” they save a bit of the last minute labor. One might very well be justified in feeling quite brilliant bringing these to the table for brunch! A crunchy little potato cup, softer, creamier potatoes in the middle, a layer of Corned Beef and a gorgeous egg on top, done as soft or as hard as you’d like.
Nested Corned Beef Hash Cups
There is Corned Beef Hash, and then there is Corned Beef Hash. I think Hash should be more than some lightly browned “Hash Browns.” At it’s best, it’s a dish with a crunchy crustiness, the outsides of the potatoes golden brown, the insides gorgeous and creamy.
Corned Beef Hash with a Poached Egg
I was watching Ann Burrell the other day “The Best Thing I Ever Made,” a Food Network show – she turned out an Eggs Flameco that looked marvelous – that recipe, though, reminded me of another old favorite, and a much healthier one: Eggs Florentine.
Eggs Florentine – poached eggs blanketed by a cheesy sauce on top a bed of flavorful spinach
How about you guys? Are you rocking breakfast for dinner? Think about Frittatas. They’re easier than an omelette, faster (and less calorie ridden) than a quiche and made in one pan. Add a little fruit or small salad on the side and you’ve got yourself breakfast, dinner or lunch.
Asparagus Frittata – this one has a little Salmon tossed in
