This time of year you most likely have all the fixins’ for a salty and delicious Corned Beef Hash, good for breakfast, lunch or dinner. This simple hash made with brisket, potatoes, onions, butter, thyme, and pepper is a great way to use up leftover Corned Beef!
A fun take-away from this recipe is the blender Hollandaise sauce. Since I discovered this recipe for Hollandaise sauce I’ve never gone back to the stove top method. The sauce is ready in 5 minutes, with 5 ingredients. A fancy French sauce that’s perfect for poached eggs and roasted vegetables. Sláinte!
Corned Beef Hash Eggs Benedict
Serves 4
Hash
2 tablespoons vegetable oil
1 1/2 cups cooked and diced corned beef
6 small new potatoes, finely chopped
1/2 yellow onion, diced
2 garlic cloves, minced
1/2 red bell pepper, seeded and diced
2 tablespoons thinly sliced chives
salt and pepper to taste
4 eggs, poached
Garnish, chives, thinly sliced
English muffins, toasted OR Rye toast
Hash
Pour oil into a skillet and place over medium-high heat. Add corned beef and sauté for 2 minutes. Add potatoes and continue to sauté for an additional 5 minutes. Season with salt and pepper. Add remaining hash ingredients and cook together for 7 to 10 minutes. Adjust seasonings and set aside.
Blender Hollandaise Sauce
4 Servings
2 sticks Butter
3 large Eggs, Separated
1 whole lemon, juiced
Cayenne Pepper To Taste
Salt, to taste
In a small saucepan, melt 2 sticks of butter until sizzling.
Separate the eggs and place the yolks in a blender.
Turn the blender on low to allow the yolks to combine, and then begin pouring the very hot butter in a thin stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly.
Keep pouring butter until it’s all gone, then immediately begin squeezing lemon juice into the blender. You should use the juice of one lemon. And check the blender to make sure the sauce is still liquidy and moving easily through the blades. If it’s not, add a little more juice and give it a stir, then blend again.
Add in a generous shake of cayenne pepper.
If the sauce is too thick, continue to blend while adding more lemon juice.
Adapted from: Pioneer Women
Poached eggs
How to poach the perfect egg: Fine Cooking
4 large eggs
4 tablespoons white wine vinegar
Salt and pepper
Please check the above link. Fill a heavy bottomed sauce pan with 6-8 inches of water. Bring to a boil. Add 2 tablespoons vinegar to water and reduce heat to a simmer. Crack one egg into a ramekin. Using a wooden spoon, stir the water at the edge of the pan two times to create a whirlpool. Drop egg into the middle of the whirlpool. Start your timer. Two minutes (or when the white is set and yoke is still runny) gently remove your poached egg with a slotted spoon. Transfer the egg to a bed of paper towels to soak up some of the cooking water. (Keller suggests trimming off uneven edges of the cooked egg with a small pair of scissors.) Season with salt and fresh ground pepper. Skim off any foam from the simmering water. Repeat – cooking one egg at a time. After 2 eggs…refresh water and add 2 tablespoons vinegar.
Assemble
Place an English muffin or rye toast half onto a plate. Top with a heaping amount of hash followed by a poached egg. Finish with a generous drizzle of hollandaise and a sprinkle of chives. Serve immediately.
