The Irish Recipe
House-made from scratch corned beef hash on a fluffy house-made biscuit, two poached eggs and hollandaise.
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Ingredients
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Corned Beef Hash and Biscuit
Method
Preparation
Make the Corned Beef Hash
In a skillet, heat olive oil over medium heat. Add the onions and bell peppers and sauté until soft. Add the diced potatoes and cook until they are tender and golden brown. Stir in the corned beef and season with salt and pepper. Cook until heated through and slightly crispy.
Prepare the Biscuits
In a large bowl, combine flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk until just combined. Drop spoonfuls of the mixture onto a baking sheet and bake at 425°F (220°C) for 12-15 minutes or until golden brown.
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach for about 4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon.
Make the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks, lemon juice, and a pinch of salt. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until thickened. Slowly drizzle in melted butter while whisking until emulsified.
Assemble the Dish
Split the biscuits in half and layer with the corned beef hash. Top with poached eggs and drizzle with hollandaise sauce. Serve immediately.