Aired March 13, 2008
1 tablespoon butter, plus additional for the toast
1 tablespoon extra-virgin olive oil (EVOO)
1 pound corned beef left over from dinner or thinly sliced from the deli counter, cut or torn into bite-size pieces
1 medium onion, chopped
1 pack (about a pound) sauerkraut, drained, rinsed and squeezed dry
1/4 cup spicy brown mustard (eyeball it)
1 cup Guinness beer (eyeball it)
Salt and freshly ground black pepper
2 cups (an 8- to 10-ounce block) grated Swiss cheese
4 slices rye bread, toasted and buttered
Place the potatoes into a large pot and fill it with cold water. Place the pot over high heat and bring to a bubble. Turn the heat down to medium to cook the potatoes until tender but not falling apart, about 10 minutes. Once the potatoes are cooked, drain them and place them back into the pot they were cooked in to dry out for a few minutes.
Place a large, cast iron pan over medium-high heat with 1 tablespoon of butter and 1 turn of the pan of EVOO, about 1 tablespoon. Add the potatoes to the pan and cook them until they start to get golden brown, 4-5 minutes.
Add the corned beef and chopped onion into the pan along with the chopped onion. Cook until the onions are tender, another 3-4 minutes. Stir in the sauerkraut, mustard and Guinness into the pan and cook to heat through, about 2 minutes. Season everything with salt and freshly ground black pepper. Sprinkle the cheese evenly over everything and cover the pan with aluminum foil to melt.
While the cheese is melting, place a medium skillet over medium heat with the remaining tablespoon of butter. Cook the eggs however you or your guests like them (I love mine fried!). When the eggs are finished, remove the foil from the pan and dish the eggs over the pan. Cut the buttered toasts in half and line them up around the pan and let everyone have at it!