- 1 whole, raw corned beef brisket
- 4 yellow onions, quartered
- Equal parts red wine and Guinness beer
In a large roasting pan with high sides, place corned beef and onions. Next add enough wine and beer to cover brisket. Wrap pan with plastic wrap and then with tin foil. Braise in oven on 300 degrees for 10-12 hours depending on size. Cool corned beef and reserve for next method.
Hash Browns 16 oz
Corned Beef 5 oz
Yellow Onion ¼ Cup
Green Bell Pepper ¼ Cup
Garlic 1 tsp
Clarified Butter 6 fl oz
Tabasco to taste
Worcestershire to taste
Salt and Pepper to taste
Eggs 3 ea
In a non-stick egg pan add 2 oz of the clarified butter, then add half of the hash browns forming a well in the center.
In a separate sauté pan, add onions and bell peppers and sauté over medium heat with 1 oz of the clarified butter.
Add to the bell peppers and onions the corned beef and season with tabasco, Worcestershire, salt, pepper and garlic.
Place ingredients in the well created in the hash browns.
Cover with remaining hash browns, and top with clarified butter. Season potatoes with salt and pepper.
Cook over medium high heat until crispy on one side. Use a second egg pan to flip and cook other side. Serve with 3 eggs any style.