Corned Beef Hash Recipe
corned beef, caramelized onion, roasted red pepper, and lyonnaise potatoes topped with two poached eggs and homemade dijon hollandaise
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Hash
In a large skillet, heat a tablespoon of oil over medium heat. Add the lyonnaise potatoes and cook until golden brown and tender, about 10 minutes. Stir in the caramelized onions, roasted red peppers, and corned beef. Cook for an additional 5-7 minutes until heated through and slightly crispy.
- 2
Make the Hollandaise
In a double boiler, whisk together egg yolks, Dijon mustard, and lemon juice until thickened. Gradually whisk in melted butter until the sauce is smooth and creamy. Season with salt and white pepper to taste.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and then gently slide into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon.
- 4
Assemble the Dish
Plate the corned beef hash, top with poached eggs, and drizzle with the homemade Dijon hollandaise. Garnish with fresh herbs if desired.
