Corned Beef And Biscuits

St. Patrick's Day doesn't have to be about green eggs and ham.

Cookbook author and cooking teacher Tori Ritchie uses classic dishes in a brunch menu that celebrates the spirit of the holiday.

Full Coverage: St. Patrick's Day

She showed the way with recipes and tips on The Early Show Friday, from the Manhattan flagship branch of Williams-Sonoma. On the menu, corned beef hash with poached eggs, buttermilk-chive biscuits, and Irish coffee.

Food Facts

Corned beef: The term "corned," as in "corned beef," is a reference to the coarse salt used in the curing process. In Britain, "corn" referred to any small grain or particle, especially those of cereal grains, such as wheat. These days, corned meat is cured in a briny solution. In the U.S., corned beef is beef that is first pickled in brine and then cooked by boiling. Usually, cuts of meat are used that feature long muscle grain, such as brisket.

Hash: Hash, originally known as hashed beef, is a food popularly eaten in the United States, Great Britain and Denmark. It is composed of finely diced meat and vegetables. Today's hash is made with potatoes and beef, usually corned beef but sometimes roast beef. Other diced vegetables may be included, such as carrots or onions. It is usually served browned, without any liquid added.

RECIPES

Corned Beef Hash

Eggs are a natural partner with corned beef hash. You can prepare them over easy, scrambled, soft-cooked or poached, as suggested here.

1 1/4 lb. Yukon Gold or other waxy yellow potatoes, unpeeled, cut into 1/2-inch dice
2 tablespoons unsalted butter
1 large mild yellow onion, cut into 1/2-inch dice
1 green or red bell pepper, seeded, de-ribbed and cut into 1/2-inch squares
1 1/2 lb. unsliced cooked lean corned beef, cut into 1/2-inch dice
1/3 cup milk
1/2 cup finely chopped fresh flat-leaf parsley, plus parsley sprigs for garnish
2 tablespoons finely chopped fresh chives
Salt and freshly ground pepper, to taste
4 tablespoons vegetable oil

In a saucepan, combine the potatoes with lightly salted cold water to cover. Bring to a boil over high heat, reduce the heat to medium and simmer, uncovered, until just tender enough to pierce with a fork, 5 to 7 minutes.

Meanwhile, in a large nonstick fry pan over medium heat, melt the butter. Add the onion and bell pepper and sauté until the onion is tender-crisp, 4 to 5 minutes. Set aside.

Drain the potatoes and place in a bowl. Add the onion and bell pepper; set the fry pan aside and do not wash it. Add the corned beef, milk, chopped parsley and chives to the bowl. Toss to mix well, taking care not to mash the potato pieces. Season with salt and pepper and toss again.

Heat 2 tablespoons of the oil in the reserved fry pan over medium heat. Add the hash mixture, pressing it down with the back of a spatula to form an even, compact cake. Reduce the heat to medium-low and cook, shaking the pan occasionally, until crusty and lightly browned on the bottom, about 15 minutes. If the hash cake does not move freely, use the spatula to loosen the edges. Invert a large heatproof plate over the pan. Using oven mitts, firmly hold the pan and plate together and invert them. Lift off the pan.
Heat the remaining 2 tablespoons oil in the same pan and slide the hash cake, browned side up, back into it, tucking any stray pieces back into place. Cook until the other side is crusty, about 10 minutes more. Unmold onto the same plate and cut into wedges. Garnish with parsley sprigs and serve hot. Serves 4.

When poaching eggs to be served with this recipe, try adding a little vinegar and salt to the water. Vinegar helps the egg to hold its shape. Without it, the eggs will become shreds of protein, tangling up in the water.

Adapted from Williams-Sonoma Kitchen Library Series, "Breakfasts & Brunches," by Norman Kolpas (Time-Life Books, 1997).

Buttermilk Chive Biscuits

High-rising and incredibly rich, these biscuits are at their best when eaten straight out of the oven. They're delicious for breakfast or as an accompaniment to hearty soups.

2 cups all-purpose flour
2 tablespoons sugar
1 1/2 tablespoons baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) chilled unsalted butter, cut into thin slivers
1 whole egg
1 egg yolk (optional)
Scant 1 cup buttermilk, or as needed
1/4 cup snipped fresh chives

Preheat an oven to 400°F.

In a bowl, stir together the flour, sugar, baking powder and salt. Add the butter and, using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal.

In a measuring pitcher, combine the egg and the egg yolk and whisk until blended. Add enough buttermilk to measure 1 cup. Whisk in the snipped chives. Add the buttermilk mixture to the flour mixture. Using a fork, mix quickly just until the dry ingredients are absorbed.

Turn out the dough onto a heavily floured work surface and knead gently and quickly until the dough is no longer sticky, about five minutes. Pat into a square or rectangle 1/2 inch thick. Dip a round biscuit cutter 3 inches in diameter in flour and cut out 24 rounds. Arrange the rounds on ungreased baking sheets about 1 inch apart. Bake until golden brown, 12 to 15 minutes. Remove from the oven and serve hot or warm. Makes 24 biscuits.

Adapted from Williams-Sonoma Lifestyles Series, "Soup for Supper," by Joyce Goldstein (Time-Life Books, 1998).

Irish Coffee

8 teaspoons sugar, or to taste
1/2 cup whiskey
2 cups hot brewed coffee, or as needed
1/2 cup heavy cream, lightly beaten to form soft peaks

Place 2 teaspoons of sugar in each of four mugs. Add 2 tablespoons of whiskey to each mug, then fill with coffee. Hold a spoon, rounded side up, over each mug and slowly pour the cream over the spoon, floating it on top of the coffee. Serves 4.

Adapted from Williams-Sonoma Outdoors Series, "Snow Country Cooking," by Diane Rossen Worthington (Time-Life Books, 1999).