Recipe of the Month

Brunch recipes from the Joy of Cooking

Americans understand brunch in a way that we Irish are only just beginning to cop onto. Even to hear the sound of the classic brunch dishes puts you into that easy-like-Sunday morning laid back frame of mind: Johnny cakes, cheese popovers, bran muffins, three-grain apple cinnamon granola, blintzes, French toast, lemon poppyseed pancakes, pan-grilled steak, eggs Benedict, bloody Mary, Mimosa, spiced tea. These are just some of the recipes in "Joy of Cooking, All about Breakfast and Brunch".

We've chosen a real Corned Beef Hash recipe for this month's recipe of the month, so if you have any left over corned beef, or spiced beef at Christmas, here's a great way to use it.

Corned Beef Hash

Add to a large heavy frying pan over medium heat:
3 tbsp vegetable oil
120g (4oz) chopped onions

Cook, stirring, until the onions are lightly browned, about 3 minutes.

Add:
900g (2lb) cooked corned beef, cut into 1.2cm (half inch) cubes
450g (1lb) cooked potatoes, cut into 1.2cm (half in) cubes

Stir once, reduce the heat to medium, and press down with a spatula to compress the hash. Cook, without disturbing, until the bottom is well browned, 10 to 15 minutes. Slide or invert the has onto a serving plate. Garnish with Chopped fresh parsley
Serve with Poached or fried eggs

(Note to prepare red flannel hash, prepare the corned beef hash as above, adding 2 to 3 beetroot, cooked, peeled, and cut into 1.2cm (half inch) cubes, to the other vegetables).