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.
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.