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!
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.
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.
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.