Category Archives: Irish

Corned Beef Hash Quesadillas

This Monday was St. Patty’s day, a day that I have pretty much grown to love, primarily for the sale of corned beef. I’ve said it from time to time on this site that my wife is not a big fan at all of corned beef. How does that make me feel? Well, pretty good, seeing that I can eat the majority of it throughout the week. Unfortunately this week, I’ve been laid up with pneumonia of all things, and on St. Patty’s day of all days. After a few days of slightly improving, and getting an appetite, I decided to use some of the corned beef hash I had made on Sunday, and turn it into a brunch item.

I had big ideas to make things throughout the week, however the pneumonia has just brought be down for the count, but I was lucky enough to at least get this one in. Hopefully next week I will be in much better shape. This is my take on corned beef hash quesadillas, and wow did they ever turn out great.

Corned Beef Hash Quesadilla

Let’s get started.

Ingredients for the Corned Beef Hash:

  • 1 Idaho potato, peeled, and cubed, and cooked until softened
  • 2 cups of cooked corned beef, sliced and diced
  • 1 large shallot, chopped
  • 1 clove of garlic, minced
  • 1/2 tbsp worchestershire sauce
  • salt, to taste
  • cracked black pepper, to taste
  • 1 tbsp unsalted butter

Ingredients for the quesadilla:

  • 4 flour tortillas, standard size
  • 4 slices of Swiss cheese
  • 1/4 cup of shredded cheddar jack cheese
  • Cooked corned beef hash, warmed
  • 2 tbsp Thousand Island Dressing
  • 1 tbsp horseradish sauce

To make the corned beef hash, add the butter to a large non-stick skillet, or use your cast iron if you so desire. Once melted, add in the potatoes, corned beef, garlic, and shallots.  Get a nice golden color on those potatoes and onions. Season with the worchestershire sauce, a bit of salt and pepper. Give a taste and season to your liking. Set aside.

Start by heating up a skillet on medium-low heat. Add two tortillas to the skillet, stacked on top of one another. Top with two slices of the swiss cheese, then the cheddar jack cheese.

Top with the cooked corned beef hash, as much to your liking, top with the the remaining two slices of Swiss cheese, then the other two tortillas.

How to make corned beef hash quesadillas

You are probably thinking, why double up on the tortillas, right? Well, in my opinion, the single tortilla does not hold up to the corned beef hash, that’s all.

Make the sauce by adding the thousand island and horseradish sauce together. Mix into a small bowl, and set aside.

Carefully look under the bottom tortilla and look for a golden brown. Once golden, carefully flip, and cook the other side until golden.

Slice, and serve with the dipping sauce.

I can’t say enough how awesome this corned beef hash quesadilla was, not only that but a little dunk in the sauce just blew my mind (and opened my airway a bit, of which I needed). If it were me, I would be serving this for breakfast, lunch, and dinner. It was extremely satisfying, and lifted my spirit, and appetite. Just what I needed during this time of illness. Hope you enjoy!

Reuben Style Potato Skins

As you know, I am a big fan of potato skins, a big fan. I always think of what I could do to make those a recipe into a few simple bites. I will also let you into a secret, and that is I get really excited around this time of year because corned beef goes on sale. It is probably the only time of year where I buy at least a couple corned beef. One to use up immediately, and the other to use a few months down the road.

Reuben Potato Skins Recipe

I make everything from corned beef potstickers, to corned beef hash sandwiches, to reuben eggrolls, yes, reuben eggrolls, corned beef melts, and one of my favorite breakfast recipe of all time, corned beef hash. I will also add the classic reuben sandwich, and the common corned beef sandwich to boot. So, as you can see, I like corned beef. There are however people inside of this house of mine that do not care for corned beef. Understood, I suppose, but who doesn’t love corned beef!? So it is that time of year again, where I had my corned beef, and decided to make a classic Irish meal in a few bites. You get the potato, the kraut, and the corned beef, along with a drizzle of remoulade, all of which rocked my world.

Let’s get started.

Ingredients:

  • 2 whole russet potatoes, cleaned
  • 2 tbsp unsalted butter, melted
  • 1 cup of cooked corned beef, pulled
  • 1/2 cup of reserved cooking liquid from corned beef
  • 1/3 cup of Sauerkraut
  • 4 tbsp Remoulade
  • Swiss Cheese, optional
  • pinch of salt
  • pinch of cracked black pepper

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise. Be gentle and scoop out the potato, leaving a bit so the skin holds up. You still want some potato in the shell.

Brush the interior and exterior of each potato skin with the melted butter. Season the inside of each skin with salt and pepper.

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.

How to make potato skins

Remove them from the oven and prepare everything for the next step.

Get two skillets out and preheated on the stove over medium heat.

To one, add the corned beef. I like a bit of that crispy edge of the corned beef. Cook the corned beef for about 4-5 minutes on medium heat until you get that slight crispness on the beef.

To the other skillet, add the sauerkraut, and the reserved cooking liquid from the corned beef. Cook on medium heat until the sauerkraut comes to a simmer.

It’s time to prepare the potato skins.

If you are using Swiss cheese, add it to the bottom of each potato skin, and place back under the broiler for a couple of minutes, then remove from underneath the broiler.

Top each skin with the crispy, shredded corned beef. Add a bit of sauerkraut to the top, and drizzle with the remoulade.

Take a picture. I mean a bite. I mean a drink. Whatever you decide, these potato skins have everything you would ever want in a bite of that common Irish food us Americans often think about. Hmmm, maybe I should open an Irish pub and serve up lots of corned beef! Hope you enjoy, and Happy St. Patty’s Day!

Reuben Style Potato Skins
Author: 
Recipe type: Appetizers
Cuisine: Irish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 whole russet potatoes, cleaned
  • 2 tbsp unsalted butter, melted
  • 1 cup of cooked corned beef, pulled
  • ½ cup of reserved cooking liquid from corned beef
  • ⅓ cup of Sauerkraut
  • 4 tbsp Remoulade
  • Swiss Cheese, optional
  • pinch of salt
  • pinch of cracked black pepper
Instructions
  1. Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.
  2. Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise. Be gentle and scoop out the potato, leaving a bit so the skin holds up. You still want some potato in the shell.
  3. Brush the interior and exterior of each potato skin with the melted butter. Season the inside of each skin with salt and pepper.
  4. Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.
  5. Remove them from the oven and prepare everything for the next step.
  6. Get two skillets out and preheated on the stove over medium heat.
  7. To one, add the corned beef. I like a bit of that crispy edge of the corned beef. Cook the corned beef for about 4-5 minutes on medium heat until you get that slight crispness on the beef.
  8. To the other skillet, add the sauerkraut, and the reserved cooking liquid from the corned beef. Cook on medium heat until the sauerkraut comes to a simmer.
  9. It's time to prepare the potato skins.
  10. If you are using Swiss cheese, add it to the bottom of each potato skin, and place back under the broiler for a couple of minutes, then remove from underneath the broiler.
  11. Top each skin with the crispy, shredded corned beef. Add a bit of sauerkraut to the top, and drizzle with the remoulade.

 

Reuben Eggrolls

St. Patrick’s Day is a time of year that I get excited about. Not only is there a sense that spring is so much closer, but it is also a time when corned beef becomes on sale at the store. Yes, that is probably what I get excited about, the sale of corned beef. But I am not alone. I talk to a lot of folks about food, and they get as excited as I do when you get a good deal on corned beef. I typically buy two of them and make one for St. Patrick’s Day, and use the other one at a later date.

Growing up, my parents would make the standard meal on St. Patty’s day which typically consisted of boiled cabbage, potatoes, and corned beef. As I liked it, I have grown to not boil the corned beef or cabbage, rather, roast it in the oven, then make reuben sandwiches out of it. I am, however, always stuck with plenty of left over corned beef. I typically enjoy the leftovers and make corned beef hash as well, but this time, I wanted to make something unique and creative, hence the reuben eggroll.

If you have been following me for some time, you probably know that I love anything put inside of an eggroll wrapper and fried. You can tell that by my recipes such as the Thanksgiving Eggroll, or the Mexican Eggroll, or the Filipino Lumpia.

Reuben Eggrolls Recipe

The reuben eggroll is something outrageously delicious, and in my opinion a lot easier to eat. A great appetizer to serve on a St. Patty’s Day party, because after all, all of those beer drinkers out there are craving something like this. Let’s get started.

  • 2 cups of cooked corned beef, diced
  • 1 cup of green cabbage, finely shredded
  • 1/2 cup of cooked sauerkraut
  • 4 slices of Swiss cheese, diced
  • Spring Roll Wrappers
  • 1 egg, beaten
  • 2 cups of canola oil
  • Thousand Island Dressing

Begin by adding the corned beef, cabbage, sauerkraut, and Swiss cheese to a large bowl, and mix until everything is nicely combined.

Heat your oil on the stove to about 350 degrees. During this time, make the eggrolls.

Reuben Eggrolls Recipe

Lay a wrapper with the points of the wrapper facing you, like a diamond. Take about 3-4 tablespoons of the mixture and place it on the wrapper, closest to you. Fold over, and tuck the mixture in, a bit tightly, and continue to roll until you have a few inches of the wrapper exposed. With a pastry brush, brush on the beaten egg, fold over the remaining edges, and properly seal. Repeat until all of the eggrolls are finished. This should make about 8-10 eggrolls.

Carefully add about four of the eggrolls into your heated oil and fry for about 6-8 minutes, or until golden brown. Remove the eggrolls with some tongs, draining as much of the oil as possible, and allow to cool in a paper-lined strainer. Repeat with the remaining eggrolls.

Reuben Eggrolls Recipe

To serve, either slice them in half, exposing the surprise inside, or let your guests take a bite and find out for themselves how awesome these are. Serve with a side of thousand island dressing.

Happy St. Patrick’s Day

As you are already probably aware, I made my corned beef yesterday and I am preparing myself to a nice reuben sandwich tomorrow. I have a handful of ideas for my leftovers that I think you will like, so stay tuned. In the meantime, enjoy some of these recipes I have made in the past. Be safe everyone!

The following include: Corned Beef Melt, Colcannon, Soda Bread, and an Irish Beef Stew.

St. Patty's Day Recipes
Corned Beef Melt Colcannon Irish Soda Bread Irish Beef Stew