Corned beef hash

INGREDIENTS: Hash
3 Cups Diced Corned Beef
3 Cups Diced Cooked Potatoes
1 Yellow Onion Finely Chopped
1 Green Pepper Finely Chopped
3 Tbsp Bacon Fat
2 Tbsp Butter
1 Tbsp Cajun Seasoning
Dash Cayenne
Salt & Pepper to Taste

STEPS:
Saute Peppers and Onions in Bacon Fat and Butter until Translucent.   Add Potatoes, Cajun Seasoning, Cayenne, Salt & Pepper. Stir, Mashing some of the Potatoes. Add Corned Beef and Heat through.

Heat Griddle on Stove Top. Spray with Pam or Butter. Put a hand full of Hash and smash with a Spatula. Let brown, then flip to brown other side.

Serve Topped with Eggs Over Easy (Runny Yolk)
 

INGREDIENTS: Corned Beef - Café 615’s Signature Corned Beef Recipe
1 Beef Brisket
1 Rutabaga
1 Large Carrot
1 Yellow Onion
2 Tbsp Minced Garlic
1 ½ Cups Kosher Salt
2 Tbsp Mustard Seeds  
1 Tbsp Allspice
1 Tbsp Paprika
3 Tbsp Sugar
2 Tbsp Cracked Pepper
2 Tsp Thyme
1 Tsp Sage
2 Bay Leaves
Dash Cayenne

STEPS:
Mince Rutabaga, Carrot & Onion in Food Processor. Combine all other ingredients in Bowl. Add Rutabaga mixture and mix together.  Rub Mixture on all sides of Brisket and place in Zip Lock Bag with remaining mixture. Close bag, squeezing as much air out as possible. Put in Bowl and weight down (with foil covered brick). Set in bottom of refrigerator to cure. Turn and Massage Meat Daily to insure mixture is penetrating all sides. Do this for 2-4 weeks (3 is ideal). Meat will harden somewhat. Before cooking, Soak in large bowl of cold water for 24 hours, changing water several times, this will soften the meat and release the salt.
Boil in water seasoned with peppercorns, Mustard Seeds & Bay Leaf for approx 2 hours until fork tender.
Meat will be Brown, not red like store bought Corned Beef. Our recipe does not use saltpeter which causes the red coloring.

ABOUT THE EVENT:
12th Annual Luck of the Irish Cook Off
Saturday, March 16th, 11am
Bienville Square
Downtown Mobile
http://www.luckoirish.org/

The Luck of the Irish Cook off is a family friendly event to prevent Child Abuse. 

The parade will be held following the cook off. The Parade begins next to the Mobile Civic Center on S. Claiborne St. It proceeds North to Government St., East to S. Conception St., North to St. Francis St., East on St. Francis to  South on Royal (instead of St. Joseph st.). Then west on Church St. back to the Mobile Civic Center where it disbands.

ABOUT THE GUESTS:
Elaine Sessions and Shelli Bell are supporters of the Luck of the Irish Cook off.  They are also both Chairpersons for the upcoming EGGstravaganza to raise money for McKemie Place which is on March 23rd at 9am at Dayspring Baptist Church.