Bistro New Newsletter
March 17, 2023
HAPPY ST. PATRICKS DAY!
THE BISTRO WILL BE SERVING IRISH STOUT BEEF STEW, CORNED BEEF & CABBAGE AND LAMB BURGERS STARTING AT 11:30 FRIDAY.
ALL the Chalkboard Features will be available Friday night starting at 4 PM. Sorry, but we cannot guarantee we will have Corned Beef & Cabbage Saturday…. When it’s gone, it’s GONE!
The kitchen is full of amazing smells today! So not much time for a newsletter this week. Instead, an easy recipe for Saturday or Sunday morning and a few pictures from when I was on the west coast of Ireland 14 years ago. Wildly beautiful country!
The ultimate hangover cure…
Corned Beef Hash
1-lb Peeled & Diced Idaho Potato about ½ inch cubes
1-lb Chopped Corned Beef
1 cup Diced Onion
1 large Diced Green or Red Bell Pepper
3 T. Butter (don’t be shy, you need the grease to soak up the booze)
1/4 cup Heavy Cream or a few tablespoons of sour cream
Drop Diced potatoes in already boiling and salted water for 3 minutes.
Sauté onion and bell pepper in melted butter in a large sauté pan9cast iron works great here) over moderately high heat, stirring, until sweating, about 3-4 minutes. Add potatoes and sauté over moderately high heat, stirring occasionally, until browned, about another 3-5 minutes. Stir in well chopped corned beef and salt and lots of fresh cracked black pepper to taste, cook until browned. Add cream or sour cream and sauté another moment until it gets “just sticky” together.
If desired, make 4 holes in hash and break 1 egg into each. Cook over moderately low heat, covered, 3-6 minutes or until eggs whites are cooked but leave a soft center.
IRELAND 14 YEARS AGO