St. Patrick's Day Cooking

March 14, 2008 10:58:30 AM PDT
Carlyn Berghoff, of the Berghoff Catering & Restaurant Group, shares some traditional corn beef recipes for St. Patrick's Day. Corned Beef Hash
Serves 8

Corned Beef Hash has been a Berghoff's favorite since Prohibition days. It became so popular that it moved from the breakfast to the lunch menu and remained there until the restaurant closed in 2006. Some say the dish originated in New England as a way to use the leftovers from a traditional New England boiled dinner. Our version is exceptionally tasty because of the generous amount of corned beef, and it's exceptionally easy to make because it is oven-baked. Top each portion with a fried or poached egg.

  • 1 tablespoon canola oil
  • 1 cup diced white onions
  • 1/2 cup thinly sliced scallions
  • 8 cups finely diced cooked corned beef (80% corned beef, 20% fat)
  • 4 cups cooked diced potatoes
  • Salt and ground black pepper
  • Preheat the oven to 325-degrees F. In a 12-inch skillet, heat the oil until hot. Over medium heat, saute the onions until transparent, 3 to 4 minutes. Remove from the heat and add the scallions. In a large bowl, stir together the corned beef and potatoes. Add the onion mixture and toss to mix. Season with salt and pepper, and toss again. Transfer to a deep 3-quart baking dish and bake for 30 to 40 minutes, or until heated through. Serve with your favorite style eggs.

    Corned Beef Salad
    Serves 6 - 8

  • 1 ½ Pounds Cooked Corned Beef, Diced
  • ¾ Cups Celery, Diced
  • 1 Cup + 2 Tbsp 1000 Island Dressing
  • 3 Tbsp Sweet Pickle Relish
  • Combine all ingredients and refrigerate. Serve with sliced Swiss cheese and lettuce on rye bread. Another option for the corn beef salad is to serve in a lettuce leaf or on a platter w other salads.

    Corned Beef Casserole
    Serves 6 - 8

  • 1 Pound Cooked Corned Beef, Sliced and Pulled Apart
  • 3 Cups Broth Corned Beef was cooked in
  • ½ cup Yellow Onion, diced
  • 1 Cup Carrot, Diced
  • 1 Clove Garlic
  • ½ tsp Fresh Thyme, Chopped
  • 1 Tbsp Cornstarch
  • 1 Tbsp Cold Water
  • ¼ Cooked Head of Cabbage
  • 2 Pounds Mashed Potatoes
  • Simmer corned beef, onion, carrot, garlic and thyme in broth until carrots are tender. Mix cornstarch with cold water and stir well. Add cornstarch mixture to the corned beef mixture, stir and simmer until thickened. Pour corned beef mixture into casserole dish, break up cabbage and sprinkle on top of the corned beef. Spread or pipe mashed potatoes on top of the cabbage. Bake at 350 covered for ½ hour, uncover and bake an additional 10 minutes. Serve with rye bread and Irish butter.

    Corned Beef Cocktail Sandwiches
    Serves 8

  • 10 sandwiches
  • 8 oz Corned beef, sliced thin
  • 2 oz Irish Dubliner Cheese, sliced thin
  • 2 oz Butter Softened
  • 20 slices Cocktail Rye or Pumpernickle Bread
  • 2 Tbsp Dijon Mustard
  • Butter one side of each piece of bread. With the Butter on the outside, build 10 Sandwiches of corned beef, cheese and mustard. Grill in a skillet over a low heat until the cheese is melted

    The Berghoff Café
    17/west Adams Street
    Chicago
    312-427-3170


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