The Shannon Rose Irish Pub has shared three fantastic recipes geared towards using up St Patrick’s Day leftovers and I’m dying to make them!!

The three recipes are:

• Irish Soda Bread French Toast – a delicious twist on a classic dish for the morning after St. Patrick’s Day parties
• Corned Beef Hash with Eggs – a popular brunch menu item, with an Irish spin
• Reuben Fritters – a savory option you can sub in for leftover corned beef sandwiches
• Irish Soda Bread Pudding – another Irish-inspiredtwist on a classic, this time in the form of a decadent dessert

Irish Soda Bread French Toast

Ingredients:

2 slices Irish Soda Bread

4 Tbsp French toast batter (see below)

4 Tbsp butter

3 strawberries, sliced thin

2 Tbsp caramel sauce

Powdered sugar, to taste

Directions:

1. Preheat oven to 450 dev
2. Heat the butter in a pan.
3. Dip each slice of soda bread into the batter and place into the pan.
4. Cook each side for 3 minutes, ensuring the color is golden brown.
5. Remove from the pan and place into a 450-degree oven for 3 minutes. 
6. Remove from oven and slice each piece at an angle. 
7. Plate the French toast and top with strawberries, caramel, and powdered sugar.

French Toast Batter

Ingredients:

6 eggs

1 cup buttermilk

2 Tbsp sugar

1/2 Tbsp vanilla extract

Pinch sea salt

1/2 tsp cinnamon

Directions:

1. Whisk all ingredients together.

Corned Beef Hash and Eggs

Ingredients:

Leftover corned beef

Home fries (cooked in advance)

1 tbsp butter

½ cup beef stock

Egg prepared to your liking

Chives for garnish

For the Hollandaise sauce:

½ lb salted butter

6 egg yolks

1 tsp lemon juice

1 tbsp of water

Salt and pepper

Directions:

1. Make a simple Hollandaise sauce. Start by melting ½ lb of salted butter. Next whisk together 6 egg yolks with 1 tsp of lemon juice and 1 tbsp of water. Using a ladle slowly stream the melted butter into the egg mixture. It is super important that you whisk the mixture the entire time while adding the butter to prevent the sauce from breaking. Season with salt and pepper and hold at room temperature until needed.
2. Chop up cooked corned beef into bite size pieces.
3. Heat a pan on medium-high heat and add 1 tbsp of butter. Add the chopped corned beef and the prepared home fries and cook for 4 mins on 1 side. Flip the mixture and cook for an additional 3-4 minutes until well browned.
4. Add a ½ cup of stock to the pan to make it sizzle (we use a homemade Guinness stock)
5. Top the hash with an egg prepared to your liking. We suggest a preparation with a runny yolk like poached or sunny side up.
6. Ladle the Hollandaise sauce over the eggs being sure to let it run onto the hash and top with fresh chopped chives.

Irish Soda Bread Pudding

Ingredients:

2 pounds Irish Soda Bread

6 eggs

1.5 cups sugar

2 cups heavy cream

2 cups milk

2 oz. Bailey’s Irish Cream

Directions:

1. Cut Irish Soda Bread into 1″ cubes.
2. In a mixing bowl, whisk together the remaining ingredients.
3. Pour mixture over the soda bread and toss.
4. Pour the mix into a greased 2-inch hotel pan and let sit overnight.
5. Cover the pan with aluminum foil and bake at 300 degrees for 40 minutes.
6. Turn the oven up to 350 degrees, remove the foil and bake for an additional 20 minutes until the top is golden brown.
7. Remove from oven and let cool. 

Reuben Fritters

Ingredients:

1 pound cooked corned beef, roughly chopped

4 oz cream cheese

1/2 cup sauerkraut

5 Tbsp shredded swiss cheese

1/2 cup flour

6 eggs, beaten

1-¼ cups bread crumbs

Directions:

1. Using a mixer combine the corned beef, cream cheese, sauerkraut, and swiss cheese.  Mix for 2 minutes.
2. Portion out approximately 1.5 Tbsp. balls of the mix.
3. Bread the fritters in the following order: roll in the flour, dip in the eggs, and lastly roll in the bread crumbs.
4. Chill the fritters in the refrigerator.
5. Place the fritters on a cookie sheet with a wire rack and place in a 450-degree oven.
6. Cook for 25 minutes until the exterior is golden brown.
7. Serve with a side of Thousand Island dressing for dipping!

With locations in Clifton and Ramsey, NJ, The Shannon Rose provides an authentic Irish experience by combining the design and décor of the Emerald Isle with a menu that blends Irish pub classics and new tavern favorites, always served with a side of Irish hospitality.