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Corned Beef Hash and Poached Eggs with Easy Hollandaise (Tyler Florence) Recipe

Corned Beef Hash and Poached Eggs with Easy Hollandaise (Tyler Florence) Recipe

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Corned Beef Hash and Poached Eggs with Easy Hollandaise (Tyler Florence)

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Ingredients:

Serving

2 egg yolks
1 tsp dry mustard
pinch cayenne pepper
2 tbsp water
1 cup (1/2 lb) unsalted butter, melted
1/2 lemon, juiced
kosher salt and freshly ground black pepper
2 tbsp extra-virgin olive oil
2 tbsp unsalted butter
1 onion, chopped
2 cups chopped corned beef
2 cups chopped herbed root vegetables , recipe follows
2 tbsp chopped fresh chives , plus more for garnish
kosher salt and freshly ground black pepper
4 eggs
2 tbsp white vinegar

Directions:

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: Meanwhile, fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off.
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
Herb Butter:
1/2 pound unsalted butter, softened
1/2 cup mixed chopped fresh herbs like thyme, mint, chives, parsley, or chervil
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.
Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.
Yield: 6 to 8 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Ease of preparation: easy

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1259.96 Kcal (5275 kJ)
Calories from fat	1082.13 Kcal
		% Daily Value*
Total Fat	120.24g	185%
Cholesterol	560.14mg	187%
Sodium	1378.47mg	57%
Potassium	297.28mg	6%
Total Carbs	10.85g	4%
Sugars	4.82g	19%
Dietary Fiber	2.84g	11%
Protein	37.94g	76%
Vitamin C	12.6mg	21%
Vitamin A	3.2mg	106%
Iron	4.3mg	24%
Calcium	110.2mg	11%

Amount Per 100 g
Calories	260.92 Kcal (1092 kJ)
Calories from fat	224.1 Kcal
		% Daily Value*
Total Fat	24.9g	185%
Cholesterol	116mg	187%
Sodium	285.46mg	57%
Potassium	61.56mg	6%
Total Carbs	2.25g	4%
Sugars	1g	19%
Dietary Fiber	0.59g	11%
Protein	7.86g	76%
Vitamin C	2.6mg	21%
Vitamin A	0.7mg	106%
Iron	0.9mg	24%
Calcium	22.8mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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