Ingredients for Corned Beef Hash With Poached Eggs Under Hollandaise
- Egg Yolk
- Dry Mustard
- Cayenne Pepper
- Water
- 2 tablespoons butter
- 2 tablespoons lemon juice
- Kosher Salt
- Black Pepper
- Olive Oil
- 1 medium yellow onion, chopped
- Potato
- Carrot
- 1 lb corned beef, cooked and thinly sliced
- Fresh Chives
- 2 large eggs
- White Vinegar
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How to Make Corned Beef Hash With Poached Eggs Under Hollandaise
- Peel and dice the potatoes. Chop the onion.
- In a large skillet, heat 1 tablespoon of oil over medium heat. Add the potatoes and cook until golden brown and tender, about 10-12 minutes.
- Add the onion and cook for another 5 minutes, until softened.
- Add the corned beef, paprika, salt, and pepper. Stir to combine and cook for 2-3 minutes.
- Meanwhile, prepare the hollandaise sauce: In a saucepan, melt 2 tablespoons of butter. Whisk together egg yolks and lemon juice in a heat-proof bowl.
- Whisk in the melted butter slowly and continuously, until the sauce thickens. Season with salt and pepper to taste.
- Poach the eggs: Gently simmer water in a saucepan. Crack eggs individually into a small bowl and carefully slide them into the simmering water. Cook for 3-4 minutes for runny yolks.
- Serve the corned beef hash topped with poached eggs and a generous spoonful of hollandaise sauce. Serve immediately with buttered toast.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
8g
Fat
145g
Carbs
5g
