Guest

By Brian Duffy

• 3 cups frozen shredded hash browns, 24 oz. bag
• 3/4 cups Monterey jack cheese, shredded
• 3/4 cups cheddar cheese, shredded
• 1/3 cup mild salsa
• 1 cup ham, or Canadian-style bacon, diced
• 1/2 cup green onions, sliced
• 1/2 cup cabbage, thinly sliced
• 4 eggs, beaten
• 12 oz evaporated milk, canned
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt

Make Ahead (day before)

Grease a 2-quart square-baking dish. Spread the potatoes evenly in the bottom of the dish. Sprinkle with cheeses, ham, salsa and green onions. Combine the eggs, milk, pepper, and salt and pour over the potato mixture in dish. Cover and refrigerate. To serve, bake, uncovered at 350°F for 50 to 60 or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Optional: Add extra shredded cheese to the top during the last 15 minutes of baking. Serves 6.

By Brian Duffy

After your first trip to Ireland, tell the truth: The sight you talked about the most wasn’t the Cliffs of Moher, Blarney Castle, or the Guinness Factory. It was the breakfast.

The Irish really know how to build a great old-fashioned stick-to-the-ribs (and arteries) morning meal. On your plate you’ll find eggs, bacon, sausage, butter, beans, bread, and even blood pudding—enough food to get you through the day ’til a late supper. About day three of your tour, and you’re asking for the Special K and skim milk.

But, oh, how good it is while you last. This year, as part of The Shanachie’s St. Patrick’s celebration, we’re serving an Irish breakfast, including the three recipes I’m including here. (As our special gift to our patrons, we’re also going totally smoke-free, just like Ireland.) And you don’t have to serve these savory dishes just in the morning.

Our motto: Breakfast—it’s what’s for dinner.