Our shop ran out of birthdays and needed an "excuse" for wuff to cook them another breakfast. So we celebrated St Patrick's Day (a couple days late to accommodate conflicting schedules).

Vrghr created another "Kitchen Experiment" for his co-workers. Today's breakfast was an "Irish Fusion" play on Eggs Benedict. Instead of the traditional Eggs Benedict consisting of English Muffin, Canadian Bacon, poached egg, and Hollandaise sauce, Vrghr used Irish "Boxty" cakes, home made corned beef hash (sans potatoes), and the poached egg and Hollandaise. Garnished with a bit of fresh Tarragon.

Wuff sided this creation with some nice fried tomatoes (miniature sweet "Glories"), and fried Crimini Mushrooms.

Results? Well - there isn't a scrap of any of it left, except for a bit of Hollandaise! *grins*

The "recipe" for this, below, is a bit unusual. Wuff is just going to link to his previous recipes for the corned beef and microwave poached eggs. No need to repeat all of that here. Wuff will document any differences here though. The Boxty variation wuff used, the mushrooms and tomatoes are listed below, but they're ultra-simple.

This was one of wuff's easier breakfasts, but was very well received! YUM! Quite a nice "twist" on the traditional dish!

For the Poached Egg See the recipe here: http://www.furaffinity.net/view/15926103/
Just leave off anything dealing with the toast. Make one for each serving, or each boxty cake you want to cover.

For the Corned Beef See the recipe here: http://www.furaffinity.net/view/16026268/
A ~3lb Corned beef (flat or point) should be plenty for this meal, but you can always keep any leftovers, add some blanched diced potatoes, diced onions, and even some green peppers and make a stand-alone hash out of it!
Do not do the glaze the corned beef, as described in the recipe.
Once the beef is out of the pressure cooker, IMMEDIATELY cut it into ~ 1 1/2 inch sections. Make sure you cut it across the grain.
Using a pair of forks (or your fingers if you are VERY heat tolerant) separate it into into strands running with the grain.
Sprinkle on 2 tsp dried Tarragon, and 1 tsp ground Black Pepper. Stir together.
You can do this a day or two ahead of time, and store it in the fridge in a tightly covered container or a zip top bag until breakfast.
On the day of the breakfast, heat 2 Tbs of Ghee (or butter) in a skillet and fry the hash until everything is hot and slightly browned.

For the Boxty cakes:
1 1/2 C left over mashed potatoes
1 1/2 C Yukon Gold potatoes, peeled and grated
~ 1 C All Purpose Flour
1 tsp Baking Powder
1 Egg (beaten)
~1 C Half n Half

~ 2 Tbs of Ghee (or butter)

Add the egg, flour, potatoes and baking powder to a medium bowl. Gradually add the half and half and mix all ingredients together. Adjust the amount of liquid to make a thick batter. You want it thick enough not to run all over the skillet, but not so thick that it mounds up like biscuit dough. Somewhat thicker than pancake batter should be about right.

Heat the butter in an electric skillet set for 275-300 degrees. (Ghee works better, because it has no milk solids to brown, but butter will do.)

Spoon ~2 TBS of batter into individual cakes. Allow to cook until edges are turning dry, then flip. Should be golden brown. Allow to cook on the other side until cooked through and golden brown. Cakes should be a bit under 1/2 in thick. If necessary, you can flip these over and over until each side reaches the desired "doneness".

Makes about 10 cakes.

For the Tomatoes and Mushrooms:
~1 1/2 lbs Crimini (baby bella) mushrooms, cleaned, stemmed, and sliced in half
1 container (~12 oz) small sweet "Gloria" tomatoes, sliced in half
~1 Tbs Ghee (or butter)
Heat the butter in an electric skillet @ ~ 325 degrees.
Fry the mushrooms in half the skillet, and the tomatoes in the other half. Season with salt and pepper to taste. The tomatoes should have wrinkly skins and some lightly toasted spots on the edges. The mushrooms should stop giving up their moisture and turn a darker color.
Reduce temperature to keep warm.

For the Hollandaise
1 packet "Knorr" Hollandaise sauce
1/4 C butter
1 C milk
Make the Hollandaise in accordance with the directions on the back of the packet. Keep it warm, or it will solidify.

Build the Breakfast
Place a Boxty cake on the plate.
Top with a hearty portion of the corned beef. Make a small "well" in the center.
Carefully pour the drained poached egg into the "well" in the corned beef.
Spoon about 1 Tbs of Hollandaise sauce over the top.
Garnish with a few fresh Tarragon leaves
Side with portions of the cooked mushrooms and tomatoes

!DEVOUR!