Tahoe recipe: St. Patrick’s Day leftover potato egg scramble
Special to the Bonanza
Those Irish, God bless ‘em. Because they are often right. (Do not, I repeat, do not, read “Angela’s Ashes.”) If you are celebrating this St. Patrick’s Day, on March 17, I bet you don’t even know why — except there is cheap green beer.
Listen up me boyos. Patrick preached and performed many miracles in Ireland for more than 40 years. He lived in poverty so he could give back. Think about this: He died on March 17, 461, and we still honor him. So, let’s give this saint some respect and prolong his legacy’s longevity with a recipe that has staying power.
I know you are going to make the usual corned beef and cabbage — so easy to do these days. Shoot! It comes in a bag. Go for it. But the heart-warming, true St. Patrick’s celebration, comes on the following days, and many days after, once you have unscrambled your brains from the green beer-ish thing, and treat your family to a traditional Sunday breakfast of scrambled eggs, potatoes and (probably this weekend) leftover corned beef.
Leave out the cabbage. St. Patrick may have been a man of God, but he would not be putting cabbage in the eggs. He loved you!
1 dozen eggs, whisked in a large bowl. Set aside.
1 tsp salt
1 cube butter
1/2 sweet onion, finely chopped
5 small red potatoes, boiled for about 15 minutes. You do not want them mushy. Remove from heat once they are tender to the fork, place them in a colander and run under cold water. Set aside.
1 cup leftover corned beef, chopped or shredded. Set aside.
1 bunch parsley, finely chopped
Over medium heat, melt your butter. Add onions and cook and stir until golden. Add corned beef. While the onions and corned beef are cooking, chop your potatoes into one-inch chunks. Gently stir in potatoes at this point. Again, you do not want them mushy.
Now add the salt to your eggs and whisk again. Pour eggs over the meat and potatoes. Let cook for about two minutes and use a spatula to then flip/stir until eggs are almost set. Add parsley and, again, flip/stir with spatula. Cook until eggs are well done, about another three minutes.
For this dish, I recommend the eggs be well done. You don’t need the luck of the Irish to pull this one off…
Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen “must-haves” and food news at firstname.lastname@example.org.