Irish Breakfast2017-11-10T16:04:10+00:00

Irish Breakfast

Presented by Spinnerstown Hotel Restaurant & Tap Room

INGREDIENTS

  • 4 large eggs
  • Pat of butter
  • 2 cups heavy whipping cream
  • 1 cup smoked cheddar cheese, grated
  • 4 Roma tomatoes
  • 12 slices corned beef
  • 2 russet potatoes, baked and cooled
  • Oil to coat pan
  • 2 green onions, sliced

DIRECTIONS

Bake the potatoes at 350°F for 40 minutes. In a sauté pan at medium heat, drop eggs in pan with butter and cook to your liking. Pour heavy cream in a saucepan, bring to a simmer, then add the smoked cheddar and whisk together until thickened. Slice the tomatoes into thirds and pan roast or grill them. Place corned beef in a pan that is warm and sear each side until brown on both sides. Cut potatoes into wedges, then cut into medium dice. Pan-fry the potatoes in oil until crispy. To serve, pour 2 ounces on the plate, add diced potatoes on top of the sauce. Place the corned beef slices on the potatoes and add the egg on top. Lay tomato slices along the side of egg, then garnish with green onion.

(Serves 4)

As seen in the 2014 Issue

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