MAKE: St. Patrick’s Benedict

A holiday themed take on a brunch staple from, Peter, NW store manager.

  • Corned Beef
  • Frozen Hash Browns (Or Tater Tots)
  • Eggs
For the Gravy:
  • 1.5 Cup Guinness
  • 1 Cup Chicken Stock (or Beef)
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Butter
  • Puree/Paste of half an onion
  • .5 Cup of Cream or Half and Half
  • Fresh Thyme or Rosemary
  • Salt and Pepper
  • Worcestershire Sauce
Kaboodle Equipment Needed:
For the potatoes:

Let your frozen hash browns or tater tots get to room temperature. Get your waffle iron hot. Oil your iron and place mounds of potatoes in iron. You want them to be thick, so  don’t skimp. Mush down the iron lid and cook until golden brown.

Making the Gravy:

Melt butter in medium saucepan on medium/medium high heat. Add herbs, mustard and the puree from half an onion. Stir with whisk for about 5 minutes then add cream. Add flour to make a roux. Once you feel good about your roux, add your Guinness, couple dashes of Worcestershire and stock while stirring. Salt and pepper to taste. Let gravy reach a slight boil then reduce to low heat.


If instructions are needed, on a plate, put waffled potatoes then corned beef, top with poached egg, then drown it with Guinness Gravy.


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