We were running out of light to take the photos for this blog post, probably because we made the iced tea first. And then we made it again. And then a few more times.
It became quite the frantic race as we struggled to plate this dish in an appealing way. Gravy was flung and splattered like a salty ode to the era of abstract impressionism. Towers of patties were stacked and re-stacked on every flat surface in our apartment until each one smelled like fried potatoes. For her part, Sarah twisted her body in every possible contortion to get the perfect angle. At one point she actually managed to squeeze under the table but over a chair and between the wall and the couch. With the way her limbs were bent, it looked like she was auditioning for a part in The Exorcism of Emily Rose.
Still, nothing felt good enough until, finally, we came up with the idea of using the cabbage leaf. After nearly an hour of frustration, and with the sun setting rapidly behind us, we took a moment to stare in wonder at our collective genius.
“It’s like… a boat,” I said, slightly startled by the (actually very limited) resemblance.
“A cabbage boat,” Sarah confirmed.
“Like… Like the ones the Irish took to come to America!”
“On cabbage boats?”
“With potato sails?”
“On a whiskey ocean!”
“Do you think they navigated by following the rainbow?”
“They must have!” I decided eagerly. “And that must mean the gold was actually in America the whole time!”
“And that their oars were actually giant four-leaf clovers?”
“Yes!” I exclaimed, entranced by the image. “Yes, of course!”
“Well, I mean, they could’ve been running on leprechaun power.”
“Leprechauns… that must have been how they found the end of the rainbow… It makes perfect sense!”
Sarah laughed good-naturedly at our back-and-forth, right up until she realized I wasn’t laughing with her. Confused, she turned towards me in an attempt to share the humor, but found me frowning.
Visions of cabbage boats sparkled in my eyes.
“Life must’ve been so hard…” I murmured. “The leprechauns…”
Corned Beef and Cabbage St. Patty’s
- 1 (15oz.) can of corned beef hash
- 1/3 yellow onion, minced
- 1 clove of garlic, minced
- 1/4 head of green cabbage, finely diced
- 1 russet potato, finely diced
- 1/3 cup of sour cream
- 1/2 cup of flour
- 1 egg
- 1 tbsp. butter
- 1 tsp. rosemary
- Salt and pepper to taste
- Oil and/or butter for pan frying
- Top with:
- White gravy (recipe here: http://www.cooks.com/recipe/ip0at5nr/easy-white-gravy.html )
- One fried egg
- Heat oil and/or butter in a pan
- Saute the garlic and onion
- Add cabbage and potato and cook down until soft on medium-low heat
- Add the salt, pepper, and rosemary
- Place the corned beef into a mixing bowl, then add the cabbage/potato mixture and mix until evenly distributed
- Add sour cream and mix again.
- Add more salt and pepper – I suggest about a tsp of salt and as much pepper as you like, and taste it to make sure you like the level of salt.
- Let the mix sit in the fridge for about an hour, until completely cooled.
- Prepare a bowl with the flour, about a tsp of salt, and about half a tsp of pepper.
- Whisk an egg in a separate bowl.
- Form the mixture into patties, and coat each patty in egg, and then coat both sides in flour.
- Heat up about a tablespoon of oil and a tablespoon of butter in a pan.
- Fry the patties on medium-low heat, about five minutes on each side, or until slightly darker than golden brown on top
- Cover with gravy and fried eggs, and enjoy!
Minty Irish Iced Tea
- Irish breakfast tea
- 1 oz. Irish whiskey
- 1/2 oz. honey liqueur
- 12 mint leaves
- 1 slice of lemon
- Sugar to taste
- Brew the Irish breakfast tea at double strength (use twice as many tea bags); this is to compensate for the dilution when ice is added
- Add the sugar to the hot tea and stir until dissolved
- Pour the tea over a pitcher full of ice
- Put the mint leaves, lemon slice, Irish whiskey, and honey liqueur in a tall glass and muddle thoroughly
- Add the ice and iced tea
- Roll twice