I’m a huge fan of corned beef hash. In fact, whenever I wander into Red’s on a Saturday morning afternoon after having had too much fun the previous night, I get excited when I re-remember that corned beef hash is their Saturday specialty. But as I was looking at the heaping pile of leftovers from St. Patrick’s Day, I thought there must be something else to do with the delicious corned beef and potatoes besides throwing them onto a griddle until they brown up. And what about the flavorful broth leftover from cooking the beef, potatoes and cabbage? There’s gotta be something better than cabbage soup! And then it came to me: prosciutto bread.
You see, several months back, I came across an Italian prosciutto-cheese bread recipe that sounded so delicious, I wanted to make it right then. But then I forgot about it. Until now. If Italians can have prosciutto-cheese bread, what’s keeping us (semi-) Irish from having an equally delicious cured-meat-and-cheese bread of our own? And thus Irish corned beef and cheese bread was born – and let me tell you: this bread is amazingly yummy. (more…)