Corned Beef Hash with Eggs and Classic Hollandaise Sauce

(from castro15’s recipe box)

Categories: Breakfast

Ingredients

  • 8 tbsp. unsalted butter
  • 1 cup finely chopped onion
  • 1 cup finely chopped green bell pepper
  • 1/2 tsp salt, plus more for seasoning
  • 2 tbsp. minced garlic
  • 4 cups finely chopped or shredded corned beef
  • 1 tbsp. chopped parsley
  • 1 tbsp. whole-grain mustard
  • 2 lbs. Russet potatoes, peeled and cut into 1/4-inch dice
  • 1/2 tsp black pepper, plus more for seasoning
  • 1/4 cup heavy cream
  • 2 tbsp. hot sauce
  • 4 large eggs
  • Classic Hollandaise Sauce (see recipe)

Directions

  1. Melt 4 tbsp. of the butter in a large nonstick skillet over medium heat. Add the onion, bell pepper, and 1/4 tsp of the salt, and cook until softened, about 5 minutes, stirring as needed. Add the garlic and corned beef, increase the heat to medium-high, and cook until the onion is lightly browned, about another 5 minutes. Transfer to a bowl, add the parsley, mustard, potatoes, pepper, and remaining 1/4 tsp salt and toss to combine.

  2. Add 2 tbsp. of the butter to the skillet and melt over medium heat. Add the corned beef mixture and cook for 5 minutes, pressing the mixture against the bottom of the skillet with a metal spatula and shaking the pan to prevent sticking. Increase the heat to medium-high and cook for another 10 minutes, continuing to press on the mixture and shake the pan to help form a crust.

  3. Using the edge of the spatula, cut the mixture into 4 quarters and flip each piece over. Cut the remaining 2 tbsp. butter into small pieces and place them all around the edge of the pan. Cook the other side of the hash for 10 minutes, pressing down on it and shaking the pan. Turn the wedges again and drizzle in the cream and hot sauce. Once the cream and hot sauce have been absorbed by the mixture, with the back of a large spoon, press to make 4 evenly spaced wells in the hash. Crack an egg into each well. Season the eggs with salt and pepper, cover the pan, and cook for 4 minutes. Remove the pan from the heat.

  4. Place a portion of the has with its egg on each of 4 serving plates, spoon over some hollandaise, and serve immediately. Any remaining hollandaise can be served on the side in a small pitcher.

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