Irish TacosPosted on: March 23, 2017
Serves 6 to 8
1 (2½- to 3-pound) corned beef brisket
8 red potatoes, finely chopped
3 tablespoons olive oil
½ cup chopped white onion
3 cloves garlic, chopped
3 sprigs rosemary, chopped
3 tablespoons chopped fresh thyme
6 to 8 large eggs
6 to 8 flour tortillas
Salt and black pepper
In a large pot, boil the corned beef in water for 1 hour and 30 minutes.
Move the meat to a plate and set it aside to cool. Cook the
red potatoes in the same water for 8 minutes, then strain them out
and rinse them with cold water. This process can be done the night
before. Just make sure you leave the potatoes in water overnight or
the potatoes will brown from the exposure to oxygen.
Place the olive oil in a skillet or on a griddle over medium-high
heat and sauté the onion and garlic until transparent, 3 to 5 minutes.
Add the potatoes and heat together for 15 minutes. Chop the
corned beef into small pieces and add it to the mix. Add the rosemary
and thyme and cook for 10 minutes.
Scramble the eggs, add the corned beef hash, and place the mixture
on grilled tortillas. Season with salt and pepper to taste.