Corned Beef Hash And Eggs Recipe
Galway Bay's own house – cooked First Cut Angus Corned Beef, Vidalia onion and red skin potatoes, two poached eggs and Hollandaise sauce
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Ingredients
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Corned Beef Hash
Poached Eggs
Hollandaise Sauce
Method
Corned Beef Hash
- 1
Prepare the Potatoes
Wash and dice the red skin potatoes into small cubes. Boil them in salted water for about 10 minutes or until tender, then drain and set aside.
- 2
Cook the Onion
In a large skillet, heat olive oil over medium heat. Add the diced Vidalia onion and sauté until translucent, about 5 minutes.
- 3
Poached Eggs
- 4
Prepare the Water
In a medium saucepan, bring water to a gentle simmer. Add the white vinegar.
- 5
Poach the Eggs
Crack the eggs into individual small bowls. Carefully slide each egg into the simmering water and poach for about 3-4 minutes for a runny yolk. Remove the eggs with a slotted spoon and drain on a paper towel.
Hollandaise Sauce
- 6
Melt the Butter
Melt the unsalted butter in a small saucepan over low heat until just melted, then set aside to cool slightly.
- 7
Whisk the Egg Yolks
In a heatproof bowl, whisk the egg yolks and lemon juice together until pale and thick.
- 8
Combine Egg Yolks and Butter
Slowly whisk in the melted butter into the egg yolk mixture until well combined and smooth. Season with salt and a pinch of cayenne pepper. If the sauce is too thick, whisk in a little warm water to reach desired consistency.