Luck Of The Irish Brunch Recipes

POTLUCK IRISH POTATOES

Steps:

• 1. Fry the bacon in a non-stick or cast iron skillet until crisp. Transfer to paper towel, but leave grease in skillet.
• 2. While bacon is cooking, peel, wash, and slice potatoes into appox. 1/8" thick slices as you would for scalloped potatoes. Place in 9x13 baking dish.
• 3. Mix soup and milk in small bowl and pour over potatoes. Incorporate potatoes and mushroom soup mixture.
• 4. Sprinkle dish with a teaspoon each of Course Pepper and Kosher Salt. Check your bacon, no burning allowed! Just kidding! Your doing great!
• 5. Add first a layer of the roast beef pieces, then the corned beef pieces, and finally the cubed Velveeta. Bake in preheated 350 deg. oven for approx. 40 minutes, or until potatoes tender. Check with fork.
• 6. While dish is in oven, reheat the skillet with bacon grease and add the yellow onion and cabbage. Sprinkle with salt and pepper, about 1/2 tsp each. Fry in hot bacon grease until cabbage is done and beginning to brown. Remove from heat and stir in 1/4 stick of butter.
• 7. When potatoes are done, remove from oven. Using fork, transfer cabbage and onion mixture to cassrole dish to uniformly cover potatoes and cheese. Sprinkle with shredded colby cheese. Top with bacon, and finally, chopped green onions. Return to oven for about 10 minutes to melt cheese and crisp slightly. Times vary so be careful not to burn onions.
• 8. Remove from oven and allow to stand for 10-15 min. before serving. Can be side or a main dish served with warm rolls as it does contain meat, veggies, and dairy!

LUCK OF THE IRISH BRUNCH

Steps:

• For the cheesy hash browns: Preheat the oven to 375 degrees F.
• Heat the butter and canola oil in a cast iron pan over high heat until the butter begins to sizzle. Add the onion and cook until soft and slightly caramelized.
• While the onions are caramelizing, put the potatoes in a large pot of cold, salted water, bring to a boil and cook until nearly tender, but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes, or cooked through. Drain well and smash with the back of a wooden spoon.
• Add the potatoes to the onions packing it evenly with the back of a metal spatula to form a cake. Season with salt and pepper and cook until the underside is golden brown, about 10 minutes. Invert a plate or baking sheet without sides over the pan and carefully invert the potato cake onto it. Carefully slide the potato cake back into the skillet and cook until the bottom is just set and pale golden brown, about 4 minutes. Spread the cheese on top, cover the pan with a lid and let melt. Transfer the potato cake to a cutting board cheese-side up and cut into wedges. Garnish with chopped fresh chives.
• For the roasted tomatoes with bread crumbs: Preheat the oven to 350 degrees F. Put the tomato halves in a lightly buttered baking dish, cut-side up, drizzle with olive oil , honey, and sprinkle with panko bread crumbs and paprika. Season the tomatoes with salt and pepper and roast for 20 minutes. Remove the tomatoes from the oven and sprinkle with parsley. Drizzle with olive oil.
• For the sauteed mushrooms: Heat the canola oil into a saute pan and saute the mushrooms until soft. Add the fresh thyme leaves and season with salt and pepper.
• For serving: Arrange on a platter the fried eggs, cooked bacon, cooked sausage, cheesy hash browns, roasted tomatoes, sauteed mushrooms, toasted brown soda bread and butter.