Crows Nest Recipe

Prepare potatoes

Parboil the diced potatoes in salted boiling water for 6–8 minutes until just tender but not falling apart. Drain well and let steam-dry for 2–3 minutes; excess moisture will prevent browning.

In a large skillet over medium-high heat, add the vegetable oil and 1 tablespoon butter. When shimmering, add the diced parboiled potatoes in a single layer and let them sit undisturbed 3–4 minutes to develop a golden crust.

Stir the potatoes, add the remaining 1 tablespoon butter and the diced onion. Sauté 4–5 minutes until onions are translucent and potatoes are browned on most sides.

Add the shredded/diced corned beef and thyme. Press mixture into the pan and let it brown without stirring for 2–3 minutes, then stir and repeat for another 2 minutes so meat gets caramelized in places.

Season with kosher salt, pepper and Worcestershire (if using). Taste and adjust seasoning. Keep warm on low while you prepare the rest.

Split the English muffins and toast them until golden. Spread softened butter on each toasted half and set aside, kept warm.

Set up a double boiler: simmer a small pot of water and place a heatproof bowl over it (bottom should not touch the water). Reduce heat so water is barely simmering.

Whisk the egg yolks with the lemon juice and Dijon (if using) in the bowl until slightly thickened, about 30–45 seconds.

Continue whisking constantly while slowly drizzling the hot melted butter into the yolks in a thin steady stream. Maintain gentle heat—do not let eggs scramble. As sauce emulsifies it will thicken. If it becomes too thick, whisk in hot water, 1 teaspoon at a time, to loosen to a pourable consistency.

Season with salt and pepper, taste, and keep warm in a tepid spot (off the heat) until ready to serve. If needed, hold over very low warm water and whisk occasionally.

Bring 6 cups of water to a gentle simmer in a wide shallow saucepan. Add the 2 teaspoons vinegar. Use a ladle or large spoon to create a gentle whirlpool in the center.

Crack one egg into a small bowl or ramekin. Gently slip the egg into the center of the whirlpool. Repeat with remaining eggs, poaching 2 eggs at a time if your pan can't comfortably hold all at once. Keep the water at a very gentle simmer — bubbles should not be vigorous.

Poach eggs until whites are set but yolks remain soft: about 3 minutes for runny yolks, 3.5–4 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs and blot briefly on paper towel to remove excess water. Lightly season with fine salt.

Divide the warm corned beef hash between two plates, forming a bed or shallow mound in the center of each plate.

Place a buttered toasted English muffin half (or two halves stacked, as preferred) on top of each hash mound.

Carefully place two poached eggs (one or two, depending on portion) on top of each muffin.

Spoon 3–4 tablespoons of warm hollandaise over the eggs (about 6–8 tablespoons per plate total). If sauce has thickened, whisk gently with a teaspoon of warm water to loosen before spooning.

Garnish with chopped chives or parsley and an optional dash of hot sauce. Serve immediately while eggs and sauce are warm.