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.