Monday's Meal: Corn Beef Hash and Guinness Float

Chef Steven Loiacono with Le Cordon Bleu shares some St. Patrick's Day recipes.

The recipes are as follows:

Corn Beef Hash

Yields: 4 servings


1 Tbsp. butter

1 Tbsp. olive oil

½ small onion, diced

2 large Yukon potatoes, peeled and cubed

½ carrot, shredded (optional)

1 lb. cooked corned beef, cubed

1 tsp. fresh chopped parsley

Salt, black pepper and dried or fresh thyme to taste

4-5 oz. cold Guinness

4 eggs, poached or fried to top hash

Method of Preparation

1. Melt the butter and olive oil in a sauté pan over medium heat.

2. Add the onions and cook to translucent.

3. Add 4-5 ounces of Guinness beer to the mixture.

4. Add the potatoes and carrots and cook until translucent.

5. Stir in the cubed corned beef and cook until the hash begins to crisp.

6. Season with salt, pepper, thyme and finish with chopped parsley.

7. Place a poached or fried egg on top and serve.


Guinness Float

Yields: 2-4 servings


1 cold Guinness Beer

6 egg yolks

½ C. sugar

1 C. whole milk

1 C. heavy cream

1 vanilla bean (slice in half lengthwise and scrape out seeds)

Chocolate Bitters

Method of Preparation

Vanilla Ice cream

Whisk the egg yolks and sugar in a large bowl until color appears pale.

Bring the heavy cream, milk and vanilla bean to a simmer in a small pot.

Slowly whisk the hot liquid into the bowl with the egg mixture.

Chill for at least 2-3 hours.

Freeze in an ice cream machine.


Place a scoop or two of vanilla ice cream in a glass.

Add a dash of the Chocolate Bitter on top of the ice cream.

Top with Guinness Beer and serve immediately.

*If unable to prepare ice cream from scratch, purchase from local grocery store.

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