Did you have a fun weekend?! What did you do? Did you celebrate St. Patty’s Day? We did 🙂 We had some friends over on Saturday night and played hours of Apples to Apples and Charades. It has been yearsss since I’ve played Charades, but my goodness, what.a.blast! We could not stop laughing, what an incredibly funny game!
On Sunday we made THIS superbulous brunch! Ugh, you just have to. That’s all I know what to say, you have to! Then we dropped the boys off with my mom for a few hours and went out with some friends for some green beer and Irish jig’s! My hub’s is completely Irish, so to not celebrate is practically sacrilege for him! We look forward to this holiday every year..its like xmas in this house..almost! 😉
Do you have any leftover Corned beef or Cabbage from yesterday?! I have the most incredible brunch for you! We made this yesterday and were in seventh heaven. Between the Irish Eggs Benedict and the Corned Beef and Cabbage Hash, I’m seriously not sure which was better! This was incredible!
In the directions, I told you how I cooked the corn beef and cabbage, so it took a bit longer. But if you have leftovers, even better! This will be so much quicker, because for the most part you’re just assembling. If you don’t feel like making Irish Soda Bread, which seriously only took me ten total minutes, then you can always use the traditional English muffins. This is my favorite way to eat eggs Benedict! Since corned beef is usually pretty expensive year round, I bought a few to freeze and enjoy this brunch again another time of the year! You should realllly try this..we ALL LOVED.it!!
P.S. Sorry for the fuzzy photos! I was being rushed to eat!! 😉
Eggs Benedict on top of Irish Soda Bread and loaded with Corned Beef with a heavenly Corned Beef and Cabbage Hash, is the perfect Irish Brunch!
Ingredients
- 1 whole yellow onion, quartered
- 3 pound corned beef brisket
- 8 ounces Guinness
- Water
- I used this recipe from Eat Live Run. (The only alteration I made was eliminating the oats.)
- I used this recipe from Tyler Florence. (I've used this multiple times and it always comes out perfect! Tip: An electric whisk will make this SO easy and fast!)
- 2 Tablespoons Butter
- 1/2 head cabbage
- 1 pound potatoes, boiled until cooked
- salt and pepper
- 2 Tomatoes, sliced
- 4-6 cups fresh spinach, wilted
- 6 eggs,poached (Here is a great and easy how-to!)
Directions
- The night before your breakfast/brunch. In a 5 quart crock pot, throw in the quartered onion.
- Place in the beef brisket, fatty side up.
- Pour the beer over the brisket, and pour water over it until it is almost covered.
- Put the lid on and cook on low overnight for 10 hours.
- In the morning, pull it out and set it on a cutting board. Allow it to rest for 10-15 minutes before slicing. Reserve the onions and cooking liquid.
- In the meantime, make your Irish Soda Bread, bake it, and set it aside.
- Make your hollandaise sauce, and keep warm resting over a double boiler on low until ready to use. (If it thickens up to much by the time you're ready to use it, just add a few drops of water until its back to its correct consistency!)
- To assemble, toast a slice of the Irish soda bread, and cut it in half.
- Place a slice of tomato on each half, followed by a spoonful of wilted spinach.
- Add on a slice or two of the beef brisket. Place a poached egg on top.
- Spoon on some hollandaise sauce.
- Roughly smash up the boiled potatoes.
- Add in 2 cups of chopped up corned beef, and some salt and pepper
- Heat a large skillet up to medium-high heat, and ,e,t the 2 Tablespoons of butter.
- Add the reserved onions from the crock pot and using a spatula push the potato mix down flat.
- Cook until brown and flip cooking the other side until brown. Roughly toss.
- In a separate skillet with a fitted lid, toss the cabbage with 1/2 cup of the reserved cooking liquid from the corned beef.
- Cover and cook until softened.
- Once done, drain all except 1 tablespoon of the liquid.
- Add the cabbage and remaining liquid to the corned beef hash. Toss to mix thoroughly.