Corned Beef Hash and Poached Eggs with Easy Hollandaise
Corned Beef Hash and Poached Eggs with Easy Hollandaise might be Head to the store and pick up baby carrots, juice of lemon, corned beef, and a few other things to make it today. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 50 minutes.
Instructions
1
Put the egg yolks, mustard, cayenne, and water into a blender. Blend this together and then slowly start pouring in the warm butter with the blender running. Stop the machine when all the butter has been incorporated. Taste and adjust the seasoning with lemon juice, salt, and pepper. Thin the hollandaise with a little water if it is too thick. Keep warm while you fry the hash and poach the eggs.
Ingredients you will need
Hollandaise Sauce
Lemon Juice
Egg Yolk
Seasoning
Ground Cayenne Pepper
Mustard
Butter
Pepper
Water
Egg
Hash Browns
Salt
Equipment you will use
Blender
1
Heat the oil and butter in a nonstick skillet over medium heat, add the onion, and cook until soft, about 5 minutes.
Ingredients you will need
Butter
Onion
Cooking Oil
Equipment you will use
Frying Pan
2
Add the corned beef, vegetables,and chives; cook until the bottom is brown and crisp, about 5 to 10 minutes.
Ingredients you will need
Corned Beef
Vegetable
Chives
3
Poach the eggs: Meanwhile, fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes.
Ingredients you will need
Vinegar
Water
Egg
Salt
Equipment you will use
Frying Pan
Bowl
4
Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off.
Ingredients you will need
Egg
Equipment you will use
Slotted Spoon
Paper Towels
1
Place 1/4 of the hash onto a warm plate or shallow bowl. Top with a poached egg and a couple of tablespoons of hollandaise; garnish with chives.
Ingredients you will need
Hollandaise Sauce
Poached Egg
Chives
Hash Browns
Equipment you will use
Bowl
2
Put the olive oil and butter into a large pot over medium-high heat.
Ingredients you will need
Olive Oil
Butter
Equipment you will use
Pot
3
Add the vegetables and toss to coat them well with the fat; season with salt and pepper.
Ingredients you will need
Salt And Pepper
Vegetable
4
Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
Ingredients you will need
Vegetable
Water
Equipment you will use
Pot
5
Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
Ingredients you will need
Salt And Pepper
Butter
Herbs
6
To serve, spread some Herb Butter in the bottom of a bowl.
Ingredients you will need
Butter
Spread
Equipment you will use
Bowl
7
Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.