Lucky Irish Pub Skillets

Crispy Blackstone potatoes layered with tender corned beef, tangy pub slaw, melty Swiss and cheddar, and finished with a creamy mustard drizzle. Big flavor, skillet style comfort.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 1 hr
Special Equipment: Skillets and Blackstone

Ingredients

• 1 (3.5 to 4 lb) corned beef brisket

• 1 can beef broth

  Crispy Potatoes:

• 2½ to 3 lbs Yukon Gold potatoes, sliced into 1/4 inch rounds

• 2 tablespoons oil

• 1 tablespoon bacon fat optional

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

  Tangy Pub Slaw:

• 1 bag coleslaw mix

• 2 small onions, thin sliced

• 1 red bell pepper, thin sliced

• 2 tablespoons butter

• 1 tablespoon bacon fat or oil

• 1 tablespoon Creole mustard

• 1 to 1 1/2 tablespoons apple cider vinegar

• 1 teaspoon sugar or honey

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Black pepper to taste

• Optional splash pickle brine

  Mustard Crema:

• 1/2 cup sour cream

• 2 tablespoons mayo

• 1 tablespoon Creole mustard

• 2 teaspoons pickle brine

• Black pepper to taste

• Splash of milk

• 8 oz Swiss cheese, shredded

• 8 oz sharp white cheddar, shredded

  Finish:

• Chopped green onions or chives

• Reserved red bell pepper strips

• Optional crispy onions or pickled red onions

Directions

1. Rinse corned beef and soak 1 to 2 hours if desired. Cook in Instant Pot with beef broth on high pressure 55 minutes, natural release 10 to 15 minutes. Rest 15 to 20 minutes, then shred.

2. Parboil potatoes in salted water 5 to 6 minutes, drain and steam dry. Toss with oil, bacon fat, salt, pepper, garlic powder, and onion powder. Cook on a hot griddle or Blackstone 4 to 6 minutes per side until crispy.

3. Add shredded corned beef to the griddle with a splash of cooking liquid and cook until heated through and slightly crisp.

4. Melt butter with bacon fat or oil. Cook onions and half the bell pepper 4 to 5 minutes. Add slaw mix, garlic powder, onion powder, and pepper and cook 3 to 5 minutes. Stir in mustard, vinegar, sugar, and optional pickle brine and cook until slightly caramelized.

5. Mix sour cream, mayo, mustard, pickle brine, black pepper, and a splash of milk until smooth and drizzly.

6. Build skillets with potatoes, light cheese, corned beef, slaw, more potatoes and beef, then top with cheese and melt.

7. Finish with mustard crema, green onions, reserved peppers, and