So St. Paddy’s day has come and gone but if you’re like me you still have some of that amazing Guinness Corned Beef leftover. And if you don’t, then you didn’t listen to me when I told you all over facebook and twitter to double the recipe because you’re going to want leftovers. Any who, I’ve been on this big bagel sandwich kick which if you ask my thighs is probably the worst idea ever. I swear I don’t even have to eat the damn thing and BOOM! another layer of chub added! But oh I love those everything or onion bagels. My favorite are the Asiago but while I don’t count calories they are typically like 500 calories plain. And when you add on cream cheese (which yes you need a healthy layer of it) those calories sky rocket. But back to my left over corned beef. Since I had a good bit of it I decided to make some traditional corned beef hash but as I got to putting the ingredients together I spied that fresh-from-the-oven everything bagel and I knew I couldn’t wait. Then it dawned on me… Corned Beef Hash Patty Breakfast Bagel! So into the bowl when some other ingredients to form a patty mixture and I was soon on my way to Flavor Town!
Now if you’re my darling sister (Hi Dianna!), no you don’t need the cheese in it. You see my sister can’t eat cheese at all. Trust me I too thought “Are you sure we’re blood related??? How can she not eat cheese? I mean I have entire cheese drawer in my fridge!” but we look so much alike though she’s the only one whose hair stayed blonde as she got older. The cheese adds another depth of flavor to the dish. You could put in caramelized onions if you wanted in place of the cheese or in addition to the cheese.
While I was making up the mixture I figured I’d add an egg to it since eggs are meant to go with corned beef and it’s a bagel… and it was breakfast. Honestly it was all just timing how this bagel came to be. Now you know me, I’m all about the dippy egg but since I had cheese in the corned beef and had every intention of adding more on at the end, I opted to go with a fried egg but by all means if you want the yolk ooze, go for it!
Now when you make the mixture up you want to try use as little breadcrumbs as possible as you don’t want ‘filler’ in it. You want this mixture to be tacky/sticky to your fingers but not falling apart or soggy. Next when you go to form these, make sure your hands are damp. This will help for 2 reasons:
- It will prevent the mixture from sticking to your fingers
- It will help you to easily form the patties
These patties cook up in no time. Since I wanted them to keep that crispy browned exterior I placed them on a baking pan with a cooling rack set inside. You want to do this so the patty doesn’t get soggy and it will help drain any residual oil from the pan searing. You actually should do this with any type of patty you make. It just helps keep the exterior crispy while the insides stay moist. Since I also needed to make the fried eggs and toast the bagels I popped the whole baking pan into a preheated warmed oven.
As the eggs were frying up, into the toaster went the bagels and me into the fridge to poke around to see what else I could add to this. I wanted color as well as flavor to this. Now I know the corned beef hash patties were going to be delicious but when you put a tannish/brown patty on a tannish/brown bagel it’s kind of bland looking. Even with the fried egg, it was too monotonish. And we all know we eat visually so with that I needed to add some pop of color. I dug into my greens drawer and came out with spinach and arugula. This one I was pretty torn about as I love them both and tend to usually go towards arugula but I wasn’t sure if that would be too much of a different flavor (as it’s all peppery) versus the light taste of the spinach. As you can see, the spinach won out.
And then I spied it… a jar of roasted red peppers. Mmmm! YES! In my traditional corned beef hash I add caramelized onions and red peppers. I just love those flavors. Well since I didn’t add peppers to the patty mix I opted to add the roasted peppers to the sandwich. Now not only did the peppers add a killer color element to the sandwich but it also added even more moisture plus a great sweetened flavor.
Lastly I was on the fence when it came to adding a spread to the bagel sandwich or not. You all know my feelings about mayo so there was no way that was happening. I thought about maybe mustard because I love corned beef and yellow mustard but mustard and eggs? Hmmm.. not sure if that would go. So I ended up going with some whipped cream cheese. HOWEVER I think next time I may try making a honey mustard cream cheese spread. I’m thinking that would be awesome on this!
Once the sandwiches were assembled it was time to dig in. This breakfast bagel is so full of flavor! You get that Guinness back-end taste from my corned beef being cooked in it. Those potatoes just melt in your mouth. Those pockets of melty Swiss cheese are to die for and okay seriously.. the egg and roasted peppers…. BRILLIANT! After finishing up this bagel I made 2 vows:
- Don’t just make my Guinness Corned Beef once a year for St. Paddy’s day. There is no reason why I can’t make it more often. Kind of like making a turkey dinner with stuffing. You don’t need a holiday to make it!
- Double the Guinness Corned Beef recipe just so I can have these Corned Beef Hash Patty Breakfast Bagels more often!
Also if you want, make up a big batch of these patties and once cooled, freeze them. They are great reheated. Simply pop them into a warm oven for about 10-15 minute and enjoy!
Now as I said above while I love bagels I shouldn’t eat them that often so what I do is once a week I’ll have a bagel like this but then with the leftover patties I actually made lettuce cup and wraps out of them. I just chopped up some of the patties, added in some cheese cubes, chopped egg and peppers and dug in!Print
- 3 cups cooked Guinness Corned Beef, coarsely chopped
- 1 1/2 cup cups russet potatoes, peeled and cubed into 1/4”pieces
- 1 large shallot, minced
- 1 tablespoon butter, unsalted
- 1 tablespoon olive oil
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 2 large eggs
- 1/3 cup Swiss cheese, small cubes
- 1/2 cup panko
- 3 tablespoon canola or vegetable for pan frying
- 4 bagels
- 4 large eggs
- 4 slices Swiss cheese
- 1/2 –3/4 cup Spinach or arugula
- 1/2 cup Roasted red peppers
- Cream Cheese
- Preheat the oven to warm, about 200F.
- In a pot of boiling water add 1 teaspoon salt and the potatoes. Cook for 3 minutes or until fork tender.
- Drain the potatoes.
- In a medium skillet over medium high heat add in the 1 tablespoon olive oil and butter.
- When the butter foams add in the potatoes and shallots.
- Sauté, stirring occasionally, until the potatoes browned, ~5 minutes.
- Remove from heat and allow the potatoes to cool slightly.
- In a large bowl add the corned beef, browned potatoes with cooked shallots, 1/2 salt, pepper, smoked paprika, 2 eggs, 1/3 cup cubed Swiss cheese and panko.
- Gently mix to combine. The mixture should be tacky.
- In the same skillet you browned the potatoes in heat up 3 tablespoon canola oil over medium heat.
- Place a cooling rack on a baking sheet as you’ll need this to place the cooked patties.
- While the oil heats up, with damp hands grab some of the mixture to form the patties. You want them about 3” round by 1/2” thick. The mixture should be tacky but not really stick to your hands.
- Place gently into the oil and cook for 5-8 minutes or until golden brown on each side. Only flip once.
- Once browned on both sides, place the cooked patties on the cooling rack and pop the pan into the oven to keep warm.
- Next toast the bagels and fry up the eggs either to having a dippy yolk or totally fried.
- To assemble slather some cream cheese on each half of the bagel then top with a handful of spinach, the fried egg, a patty, slice of Swiss cheese, some roasted red peppers and then the bagel top. *Note to melt the cheese place the cheese on top of the patties and place under the broil for 15-20 seconds or until the cheese melts.