The Happy Gordita

Rating: Solid neighborhood option Location and hours: Varies from week to week. Follow the truck on Facebook @thehappygordita or

call 210-833-5228. Takeout/delivery: Yes/No

1 (5-pound) corned beef brisket

1 ½ quarts no-salt-added beef stock

or cold water

7 new potatoes, halved

1 small head green cabbage, cut into

wedges

7 baby turnips, peeled

15 baby carrots, peeled

½ pound pearl onions, blanched and

peeled

Salt, as needed

Freshly ground black pepper, as

needed

Instructions: Split the brisket along the natural seam into two pieces.

Put the meat in a deep pot and add enough stock or water to cover the meat. Bring to a simmer, skimming as necessary. Reduce the heat to establish a slow simmer, cover, and continue simmering until the meat is nearly fork-tender, about 2 ½ hours.

Add the potatoes, cabbage, turnips, carrots and onions to the corned beef and continue to simmer until the vegetables are tender and flavorful and the corned beef is fork-tender, 35-45 minutes. Season with salt and pepper as needed throughout the cooking time.

Remove the corned beef from the cooking liquid and carve into slices. Serve immediately with the vegetables.

Makes 6 servings

To save time, skip the first step and substitute 4 or 5 cups thawed, shredded frozen potatoes or hash browns. You can opt to pan fry the eggs if poached eggs are not your thing.

4-5 medium yellow potatoes (1 ½

pounds) scrubbed

Salt

1 tablespoon butter

2-3 thick slabs bacon (3 ounces)

finely chopped

1 small onion (4 ounces) finely

chopped

½ golden delicious or 1 small tart apple, peeled, cored, finely chopped

3 green onions, thinly sliced ½ teaspoon dried thyme leaves or 1 teaspoon minced fresh thyme leaves

½ teaspoon freshly ground black

pepper

4 large eggs

1 tablespoon white distilled vinegar Lemon thyme mayonnaise:

½ cup mayonnaise

2 teaspoons fresh lemon juice ¼ teaspoon dried thyme leaves or ½ teaspoon minced fresh thyme leaves

Several dashes red pepper hot

sauce, plus more for serving Vegetable oil for high heat cooking, such as sunflower, safflower or expeller-pressed canola oil Sliced green onions, parsley sprigs

Instructions: Put whole potatoes and ½ teaspoon salt into a large saucepan. Add water to cover them by 1 inch.

Heat to a boil and cook, partly covered, until potatoes are not quite forktender in the center, about 10 minutes. Drain. Let potatoes cool until you can handle them.

Set a four-sided grater into a large bowl. Use the largest holes to shred the potatoes (including the skins) into the bowl.

Melt butter in a large nonstick skillet over medium heat. Add bacon, onion and apple. Cook until onion is golden and tender, about 10 minutes. Stir in shredded potatoes, green onions, thyme, 1 teaspoon salt and ½ teaspoon . Cook over medium heat, stirring occasionally, until potatoes are beautifully bronzed, about 10 minutes. Set aside to stay warm, or divide mixture among four small skillets or ovenproof bowls and pop into a 200degree oven to stay warm.

Poach eggs as follows: Fill a large saucepan half full with water. Add vinegar and ½ teaspoon salt; heat to a boil. Reduce heat so water is barely at a simmer. Crack 1 egg into a small cup.

Use a spoon to swirl the water in the saucepan; slip the egg into the swirling water. Repeat to add remaining eggs to water. Let eggs simmer until whites are nearly set but yolks are still runny, about 3 minutes. Transfer the eggs with a slotted spoon to a bowl of warm water.

For the sauce, mix mayonnaise, lemon juice, thyme and hot sauce to taste in a small bowl.

To serve, reheat the potato hash until it’s very hot if necessary. Top with poached eggs and dollops of the sauce. Garnish with more hot sauce, green onions and parsley.

Makes 4 servings

Abel Uribe / TNS