Dublin Gfo Recipe

Slow-Roast the Corned Beef

In a large pot, combine the corned beef brisket, water, and pickling spice. Bring to a boil over medium heat.

Once boiling, reduce the heat to low, cover, and let it simmer for 3-4 hours until the beef is tender and can be easily pulled apart with a fork.

Remove the corned beef from the pot and let it cool slightly. Once cool, shred the beef using two forks.

Cook the Bacon

In a large skillet, cook the bacon over medium heat until crispy. Remove and set aside, leaving the grease in the pan.

Cook the Sausage

In the same skillet, add the breakfast sausage and cook until browned and cooked through, breaking it apart with a spatula. Remove and set aside.

Sauté the Vegetables

In the same skillet, add olive oil if needed. Add the diced onion and cook until translucent, about 3-4 minutes.

Add the minced garlic and diced potatoes, season with salt and black pepper, and cook, stirring occasionally, until the potatoes are tender and golden brown, about 15-20 minutes.

Combine the Ingredients

Add the shredded corned beef, cooked bacon, and sausage to the skillet. Mix well to combine all ingredients.

Sprinkle the shredded cheddar cheese over the top and cover the skillet. Let it cook for an additional 5 minutes until the cheese is melted.