A traditional meal for St. Patrick's Day | Tilted Kilt Pub

A traditional meal for St. Patrick’s Day

March 17, 2016

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Nick Valin, Regional chef, Tilted Kilt

Traditional corned beef hash


  • 3 tablespoons oil
  • 1 cup onion, chopped
  • 3 cups corned beef, cooked, cut into 1/2-inch cubes (about 2 pounds)
  • 2 – 3cups potatoes, cooked, cut into 1/2-inch cubes
  • Ffresh parsley
  • 1/4 cup green onion
  • 1/2 cup red pepper, diced
  • 1 tbsp grainy dijon
  • Salt and pepper for taste


  1. Cook potatoes in simmering water until fork tender, or 3-4 minutes.
  2. Cook onion and red pepper in oil until softened, add potato and brown.
  3. Add corned beef.
  4. When heated through, add grainy dijon and parsley, salt and pepper.
  5. Transfer to serving dish.
  6. Top with green onions and poached eggs.

Ingredients for the poached eggs

  • 2L water
  • 2 tsp white vinegar
  • 2 large eggs
  • 1 tsp kosher salt


  1. Heat water in sauce pan with vinegar and salt.
  2. Bring to a simmer.
  3. Crack eggs into bowl or ramekin.
  4. Stir water to create whirlpool effect, add eggs to simmering water one by one.
  5. Turn water down to medium low heat, let poach for 4 minutes or to desired doneness.
  6. Remove with slotted spoon.

    Click here to watch the video!