St. Patrick’s Day is not just a day for people to behave like they are in college all over again, drink Irish car bombs (though delish), and to wear green and find a pot of gold. It is full of beautiful tradition and history….now go have an Irish car bomb!!!
St. Patrick’s Day celebrates Ireland’s patron saint, and is technically a Christian feast day. Originally the color of St. Patrick was blue, but over the years, the color has changed with the use of wearing green ribbons and the shamrock. The shamrock, with its three leaves, was used to explain the Holy Trinity to the pagan Irish. So to all you pagans out there, here is some knowledge and some delicious food.
This post is broken in to two parts, first our wonderful corn beef hash which is a traditional Irish pub dish, and second some chocolate covered marzipan delightful enough to catch a leprechaun!
Go ahead and enjoy!
*You will not need salt, because the corn beef is already pretty salty.
Corn Beef Hash:
Ingredients: serves 4
2 Tablespoons olive oil
2 medium Yukon Gold Potatoes
2 medium russet potatoes
12 oz corn beef
1 yellow onion
1 Tablespoon Worcestershire sauce
2 Tablespoon prepared horseradish
½ teaspoon ground pepper
¼ cup heavy cream
Chocolate covered marzipan:
*You can make your own marzipan, but to keep it simple, we are using already made, and we will save that recipe for another time.
1 tube marzipan
4 oz white chocolate
Green food coloring
3 tablespoons green rock candy
Start by boiling your potatoes and by making your mise en place. Dice the onion small and cube the beef small in about ½” pieces. Boil the potatoes until they are just about fully cooked. Once ready, take them out and cube them as well.
In a large non-stick pan heat the oil, add the potatoes and cook about 10-12 minutes, until golden, constantly stirring. Add onions and cook until completely softened. Add the Worcestershire sauce, horseradish, then stir. Next add the heavy cream and stir until fully mixed, then add the beef and cook about 10 minutes until meat is cooked through and tender.
Remove pan from heat to stop cooking so you can make the poached eggs. Fill a sauce pan with about 2 inches of water, and heat until it simmers. To place the eggs in, crack and egg into a bowl, and then plop in, one at a time about 3 inches apart in clockwise order so you know to remove them in that order as well. Once all eggs are in, remove from heat and cover, and cook for 5 minutes, NO LIFTING THE COVER!
While the eggs cook, plate the corn beef hash, and on the 5 minute mark remove the eggs in order, and place on top of hash! Voila!! Eat it!
The dessert is so simple. Make whatever shape you want with the marzipan, we made balls and 4 leaf clovers! Next heat the chocolate in a double boiler constantly stirring. Once melted you can either dip the chocolate in, or roll it in, whatever you so please. Lay on a wax covered baking sheet to cool, and sprinkle with rock candy. Cool, and eat!This will certainly be a St. Patrick’s Day you will never forget!!!