Add a smokey twist to an old favorite. I love Corned Beef – boiled with cabbage, sliced onto a sandwich, and chopped into hash with a side of fried eggs. But for the summer, I decided to give corned beef it’s moment in the sun. Grilled corned beef and twice cooked potatoes was a happy experiment that turned out oh so good.
Ingredients
- Packaged Corned Beef
- 1# Potatoes – yukon gold or other creamy variety
- oil for frying
Start by boiling the corned beef in water for about an hour. Replace water with fresh. Put the corned beef back in along with the potatoes and continue to boil until tender but NOT falling apart. {Replacing the water allows you to pull some of the salt from the corned beef} When done, pull from water and allow to dry for a few minutes.
Cook potatoes until just fork tender. Potatoes should still be firm.Cooking the potatoes whole will help them retain their shape and texture. Place onto paper towel and allow to dry and cool to room temperature. {Potatoes will be done before the meat.}
When ready to serve:
Corned Beef:
Heat the grill to very high heat. Grill the Corned Beef until a nice toasty crust is created. The fat cap of the corned beef will crisp up, almost like bacon.
Potatoes
Heat oil to 375.
Cut potatoes in half. Drop into hot oil flash frying for just about a minute. This will seal in the creamy center and crisp the outside.
Drain on paper towels and immediately toss with sea salt and fresh cracked pepper.
