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Corned beef hash with root vegetables highlights St. Patrick's Day menu

Prairie Grass Cafe Corned Beef Hash
Prairie Grass Cafe Corned Beef Hash
Kurman Communications

When St. Patrick's day comes, everyone is a wee bit Irish. Prairie Grass Cafe wants to help everyone enjoy a well-prepared corned beef dish for the celebration of all things Irish. The restaurant will be offering a variety of St. Patrick's Day specials.

Chefs George Bumbaris and Sarah Stegner have two specials on their menu that for the celebration of the Irish. Two options are Corned Beef Hash with Root Vegetables ($10.50) at brunch on Sunday, March 16 or their Corned Beef on Buttered Rye Bread with Crunchy Cabbage Slaw ($9.50) at lunch on Monday, March 17. Prairie Grass also will feature traditional Corned Beef and Cabbage ($21) at dinner on the 17th.

If you aren't able to dine at Prairie Grass Cafe for St. Patrick's Day, the chefs are sharing one of the Irish inspired recipes.

Corned Beef Hash with Root Vegetables
By Chef George Bumbaris and Chef Sarah Stegner
Serves 4 people

Incorporating local ingredients in a traditional recipe adds new flavor and taste to an old favorite. In this we used heirloom squash and parsnips in the corned beef hash.

Ingredients:
2 cups cooked corned beef
¼ cup Jalapeno peppers
¼ cup Heirloom Squash
¼ cup Onions
¼ cup Parsnips
1 eggs
2 Tbsp Olive oil
Salt and Pepper

(1/4 cup of each) Dice the vegetables evenly and sauté in a little olive oil with salt and pepper until each vegetable is tender. Then Mix together with 2 cups ground corned beef. Add 1 raw egg. Form into 4 small patties.

In a medium size skillet cook the patties until golden brown on both sides.
Cook 4 farm eggs sunny up. Add salt and pepper. Slide the egg on top of the golden patty and serve hot.