- In large skillet, melt 4 Tbsp. butter. Add onion, garlic, and peppers and cook until wilted.
- Coat potatoes with olive oil. Add remaining 2 Tbsp. to pan and then the potatoes, shaking to keep from sticking. Season with salt & pepper, thyme, chopped parsley and Lawry's Seasoned pepper. Cook until nicely browned.
- Add corned beef and combine. Turn heat to low and cover with heavy skillet or a heavy cover to pack down. Cook until corned beef is slightly browned. Carefully flip, replace skillet, and cook another 5 minutes on other side.
- Mound on serving plate, top with poached egg. Sprinkle with chopped green onions and chopped parsley. Serve with toasted Irish Soda Bread.
~ mouthwatering way to finish off leftover corned beef
(Ever wonder how the Reuben got its name? Visit the following site for more trivia ...)
Slather good deli-rye bread on one side with soft unsalted butter. If you are not blessed with a 'panini press', you will get similar results heating a heavy skillet or griddle. Spread the other side with RUSSIAN DRESSING or Dijon mustard. Layer with thin sliced lean corned beef, sliced Swiss cheese, top with well-drained sauerkraut. Place sandwich in pan and top with heavy iron skillet to weight sandwich down. Turn & grill on other side. Serve with a new dill pickle.
SIMPLE RUSSIAN DRESSING
~ so called because it originally contained caviar ...
3 oz. mayonnaise
1 oz. chili sauce
1 Tbsp. minced onion or chives
1 tsp. lemon juice
1/2 tsp. Hungarian paprika