Corned Beef And Brussels Sprout Hash

Corned Beef And Brussels Sprout Hash
4 from 1 ratings
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.
corned beef and Brussels sprouts
  • 5 ounce 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
  1. Cut Brussels sprouts in half, add pearl onions add, and toss in some olive oil with salt and pepper.
  2. Roast in 400-degree F oven for 15 minutes and set aside.
  3. In a sauté pan add 1.5 tablespoons olive oil, shallots, and garlic.
  4. Cook on moderate-high heat until just translucent.
  5. Add cubed corned beef, Brussels sprouts, and onions, and toss until coated. Pour in 1.5 ounces balsamic vinegar and 1 tablespoon lemon juice.
  6. Season with salt and pepper.
  7. Pour mixture into a dish and top with 2 fried quail eggs or one regular chicken egg.
  8. 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.