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Corned Beef and Brussels Sprout Hash


Faire of Raleigh provides this delicious twist on an Irish classic: corned beef and cabbage. Instead of cabbage, this recipe benefits from the substitution of a Brussels sprout hash that will make you want seconds and maybe even thirds.


  • 5 Ounces cubed corned beef
  • 12 Brussels sprouts
  • 1/4 Cup pearl onions
  • Olive oil
  • 1/2 Teaspoon chopped garlic
  • 1 Teaspoon shallots, diced fine
  • Balsamic vinegar
  • Juice of 1/2 lemon
  • Salt and pepper
  • 2 Quail eggs
  • Pickled mustard seeds


Cut Brussels sprouts in half, add pearl onions add, and toss in some olive oil with salt and pepper.

Roast in 400-degree F oven for 15 minutes and set aside.

In a sauté pan add 1.5 tablespoons olive oil, shallots, and garlic.

Cook on moderate-high heat until just translucent.

Add cubed corned beef, Brussels sprouts, and onions, and toss until coated. Pour in 1.5 ounces balsamic vinegar and 1 tablespoon lemon juice.

Season with salt and pepper.

Pour mixture into a dish and top with 2 fried quail eggs or one regular chicken egg.

Serve with pickled mustard seeds or other mustard on the side (optional). Pickled mustard seeds: 1/2 cup mustard seeds, 1/2 cup sugar, 1 ounce water. Combine all ingredients and cook on a low temperature until it's all sticky, cool, and serve.