Corned Beef Hash And Poached Eggs With Easy Hollandaise Recipes

Steps:

• In a large bowl, mash 1 cup of the potatoes with a fork. Add the remaining potatoes, corned beef, cooking liquid, onion, garlic, mustard, parsley, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight or at least 3 hours.
• Set up for poaching the eggs: Combine the water, vinegar, and salt in a large skillet and bring to a gentle simmer.
• Preheat a large well-seasoned cast-iron skillet over medium-high heat. Add 1/4 cup of the butter and heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a cake the size of the skillet. Cook, shaking the skillet occasionally, until the hash begins to brown, about 4 minutes. Reduce the heat to medium and continue cooking, shaking the skillet to loosen the hash occasionally, until the underside is browned and crusty, about 6 minutes more.
• To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Return the skillet to the medium-high heat; add the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more.
• While the corned beef hash is cooking, crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.
• Divide the hash among plates and top with the poached eggs. Serve immediately.

Steps:

• For poached eggs:
• Pour enough water into large roasting pan to reach depth of 2 inches; set near stove. Pour enough water into large nonstick skillet to reach depth of 1 1/2 inches; add 1 teaspoon salt and bring to simmer. Crack each egg into separate custard cup. Working with 4 eggs per batch, gently slide 1 egg at a time into simmering water in skillet. Cook just until egg whites are set, about 1 minute (yolks will be only partially cooked). Using slotted spoon, carefully transfer eggs to prepared roasting pan with water. Reserve skillet with water. DO AHEAD: Poached eggs can be made 1 hour ahead. Let stand at room temperature.
• For corned beef hash:
• Heat large nonstick skillet over medium heat; add fat trimmings and sauté until light brown and fat renders, about 3 minutes. Add red onion to skillet and sauté until soft, about 5 minutes. Add cabbage and chopped root vegetable mixture and sauté 5 minutes. Transfer vegetable mixture to bowl; stir in corned beef and potatoes. Season to taste with salt and pepper. Add beaten eggs and toss to coat.
• Melt butter in same skillet over medium-high heat. Add corned beef hash mixture and cook until golden brown on bottom, occasionally pressing down with spatula, about 4 minutes. Turn hash mixture over in small portions and cook until second side is golden brown, occasionally pressing down with spatula, about 3 more minutes.
• Meanwhile, bring water in reserved skillet to simmer. Using slotted spoon, gently transfer eggs back to skillet. Cook just until yolks are softly set, about 2 minutes.
• Divide corned beef hash among plates. Top hash with one or two poached eggs and serve.

Steps:

• In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. , Make 8 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.

Steps:

• Place egg yolks, lemon juice, and hot sauce in a blender. Blend until eggs are a pale yellow, about 30 seconds to 1 minute. While the motor is running, add the butter in a slow steady stream until it is all incorporated. Season with salt and pepper to taste.
• Combine the balsamic vinegar and honey in a small pan. Bring to a boil over high heat; reduce heat to medium and let simmer until reduced by about half, 20 to 30 minutes, stirring occasionally. Remove from heat.
• Combine corned beef hash, beaten egg, breadcrumbs, and parsley in a mixing bowl.
• Heat the olive oil in a large skillet over medium-high heat. Measure corned beef mixture into 6 patties using a 1/4-cup measuring cup. Place them in skillet; Reduce heat to medium. Fry until just starting to brown, about 3 minutes per side. Remove from heat.
• Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
• To plate, place one hash cake on a plate, top with a handful of arugula. Place a poached egg over the arugula and drizzle with hollandaise and glaze. Season with salt and pepper.

Steps:

• HOLLANDAISE SAUCE: In a blender or food processor, put the egg yolks, mustard, cayenne, and water. Blend this together and then slowly start pouring in the warm butter with the blender running to incorporate. Add the lemon juice, salt, and pepper. Thin with a little water if it's too thick. Keep warm.
• HASH: Heat the oil in a nonstick skillet over medium heat. Add the potatoes, and carrots. Cook until soft, about 10 minutes. Add the onion, corned beef, and chives, and cook 5-10 minutes, turning occasionally. If desired for crispiness, during the last few minutes, don't turn the hash in order to create a searing or browning on the bottom.
• EGGS: ln a large skillet filled with 2" of water, bring it to a boil, and add the vinegar. Reduce the heat to a simmer and crack the eggs carefully into the water. Using a spoon, spoon water up over the top of the eggs several times while they cook. Simmer until the eggs are set, about 3-4 minutes. Remove the eggs with a slotted spoon and place them on paper towels to dry them off.
• SERVE: Place the hash evenly onto warm serving plates. Using the back of a spoon, make a hollow in the center of the hash. Place a poached egg into the hollows and then top with hollandaise; garnish with chives.

Steps:

• Make the hollandaise: 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. Fry the hash: Heat the oil and butter in a nonstick skillet over medium heat, add the onion, and cook until soft, about 5 minutes. Add the corned beef, vegetables,and chives; cook until the bottom is brown and crisp, about 5 to 10 minutes. Poach the eggs: Serve: 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. Herbed Root Vegetables: 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1 pound new potatoes, scrubbed 1 pound baby carrots, trimmed and scrubbed 1 pound baby turnips, trimmed and scrubbed 1 pound baby parsnips, trimmed and scrubbed Kosher salt and freshly ground black pepper Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. 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.