by Elise Schwartz | March 14, 2011 3:16 PM
I don’t know how many of you actually celebrate St. Patrick’s day and have it carry over into your kitchens. Dave and I don’t really celebrate it much more than acknowledging the day. But I wanted to give you a few menu items that are of Irish cuisine. You may have tried these recipes before (a few of my personal favorites!), or maybe this is a good excuse to give them a try! Either way, have a great day and may luck find its way to you! ;)
Chicken & Dumpling Soup (A)
Leek & Potato Soup (C)
Braised Cabbage & Apple with Bacon (A)
Shamrock Shake (A) — A fantastic breakfast or dessert!
And a new recipe in honor of St. Patrick’s Day. Commonly made with corned beef (which we know better than to eat!), here is a delicious Beef Hash suitable for the Core Plan! Makes a fabulous breakfast or meal anytime in the day!
Makes 4 Servings
2 tsp coconut oil
1 large onion (I prefer to use red)
3 cups diced sweet potatoes, boiled or steamed til tender
1 cup grass-fed beef brisket, chopped
1/2 cup organic sodium-free vegetable stock
1/4 cup fresh parsley, chopped fine
4 free-range eggs
Sea salt and fresh pepper, to taste
1.) In a large skillet, heat coconut oil over Medium-High heat. Add onion and saute until it just starts to brown, about 5 to 8 minutes. Add sweet potatoes and cook, stirring until they brown in spots and become crusty, about 8 minutes more. Stir in uncooked beef and cook about 5 minutes more, stirring once.
2.) Add broth and scrape up any browned bits from bottom of pan. Simmer until liquid is absorbed, about 5 to 8 minutes. Add parsley and season with sea salt and pepper to taste
3.) Meanwhile, fill a separate large stainless steel skillet with 2 inches salted water and bring to a gentle simmer. Break eggs, one at a time, into a small tea cup and slide into the simmering water. Poach eggs until set to desired firmness, 4 to 5 minutes. Remove with slotted spoon to a dry plate.
4.) Place hash on plates and top with poached egg. Serve and enjoy!
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