Corned Beef Hash With Poached Eggs Under Hollandaise Recipes

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CORNED BEEF HASH WITH POACHED EGGS



Corned Beef Hash with Poached Eggs image

Provided by Food Network Kitchen

Categories     main-dish

Time 53m

Yield 4 servings

Number Of Ingredients 15

2 cups roughly chopped boiled red-skinned potatoes
2 cups diced cooked corned beef
1/4 cup corned beef cooking liquid or chicken broth
1/2 medium yellow onion, grated
1/2 clove garlic, mashed with a fork
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon whole-grain mustard
1/4 teaspoon dried thyme
Pinch nutmeg
Freshly ground black pepper
1/4 cup plus 1 tablespoon unsalted butter
4 cups cold water
1/2 cup distilled white vinegar
1/2 teaspoon kosher salt
8 large eggs

Steps:

  • In a large bowl, mash 1 cup of the potatoes with a fork. Add the remaining potatoes, corned beef, cooking liquid, onion, garlic, mustard, parsley, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight or at least 3 hours.
  • Set up for poaching the eggs: Combine the water, vinegar, and salt in a large skillet and bring to a gentle simmer.
  • Preheat a large well-seasoned cast-iron skillet over medium-high heat. Add 1/4 cup of the butter and heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a cake the size of the skillet. Cook, shaking the skillet occasionally, until the hash begins to brown, about 4 minutes. Reduce the heat to medium and continue cooking, shaking the skillet to loosen the hash occasionally, until the underside is browned and crusty, about 6 minutes more.
  • To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Return the skillet to the medium-high heat; add the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more.
  • While the corned beef hash is cooking, crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.
  • Divide the hash among plates and top with the poached eggs. Serve immediately.

CORNED BEEF HASH WITH POACHED EGGS UNDER HOLLANDAISE



Corned Beef Hash With Poached Eggs Under Hollandaise image

This is a great breakfast served with buttered toast and morning coffee. If you prefer a quicker recipe, just use canned corned beef hash.

Provided by 2Bleu

Categories     Breakfast

Time 30m

Yield 3-6 serving(s)

Number Of Ingredients 17

1 egg yolk
1/2 teaspoon dry mustard
1 pinch cayenne pepper
1 tablespoon water
1/2 cup butter, melted and warm (1 stick)
2 tablespoons lemon juice
kosher salt, to taste
black pepper, to taste
2 tablespoons olive oil
1/2 small onion, diced (optional)
1 medium potato, diced
1 small carrot, diced small
1/2 lb corned beef, chopped (about 2 cups)
1 tablespoon fresh chives, chopped (plus more for garnish)
6 eggs
water
2 tablespoons white vinegar

Steps:

  • HOLLANDAISE SAUCE: In a blender or food processor, put the egg yolks, mustard, cayenne, and water. Blend this together and then slowly start pouring in the warm butter with the blender running to incorporate. Add the lemon juice, salt, and pepper. Thin with a little water if it's too thick. Keep warm.
  • HASH: Heat the oil in a nonstick skillet over medium heat. Add the potatoes, and carrots. Cook until soft, about 10 minutes. Add the onion, corned beef, and chives, and cook 5-10 minutes, turning occasionally. If desired for crispiness, during the last few minutes, don't turn the hash in order to create a searing or browning on the bottom.
  • EGGS: ln a large skillet filled with 2" of water, bring it to a boil, and add the vinegar. Reduce the heat to a simmer and crack the eggs carefully into the water. Using a spoon, spoon water up over the top of the eggs several times while they cook. Simmer until the eggs are set, about 3-4 minutes. Remove the eggs with a slotted spoon and place them on paper towels to dry them off.
  • SERVE: Place the hash evenly onto warm serving plates. Using the back of a spoon, make a hollow in the center of the hash. Place a poached egg into the hollows and then top with hollandaise; garnish with chives.

Nutrition Facts : Calories 768.1, Fat 65.2, SaturatedFat 29.1, Cholesterol 582.8, Sodium 1289.4, Carbohydrate 16.2, Fiber 2.1, Sugar 2.1, Protein 29.2

CORNED BEEF HASH AND POACHED EGGS WITH EASY HOLLANDAISE



Corned Beef Hash and Poached Eggs with Easy Hollandaise image

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 26

2 egg yolks
1 teaspoon dry mustard
Pinch cayenne pepper
2 tablespoons water
1 cup (1/2 pound) unsalted butter, melted
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 onion, chopped
2 cups chopped corned beef
2 cups chopped Herbed Root Vegetables, recipe follows
2 tablespoons chopped fresh chives, plus more for garnish
4 eggs
2 tablespoons white vinegar
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

Steps:

  • 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.
  • 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

CORNED BEEF HASH WITH FRIED OR POACHED EGG



Corned Beef Hash With Fried or Poached Egg image

Comfort food to the max - and it can all be done with pantry staples (provided you always have a can of corned beef on hand ;-) ). This is fast and delicious. I don't specify vegetables in cup amounts as I figure each person likes their own version with 'more of this and less of that'. This is how I do it - you can adapt the recipe to your own taste. :-)

Provided by evelynathens

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons olive oil
2 large potatoes, cooked and cubed
1 large onion, chopped
2 garlic cloves, minced (optional)
1 red pepper, cubed
1 green pepper, cubed
1 (12 ounce) can corned beef, cubed
4 eggs, fried sunny-side-up (poached is also good)

Steps:

  • Heat the butter and olive oil (or just one kind of fat) over medium-high heat in a large cast-iron or heavy-bottomed skillet.
  • Add potatoes and allow to get golden and crusty on one side (about 2-3 minutes). Gently turn over with a spatula and do this a couple more times to get a golden crust all over.
  • Add onion and garlic and saute with potatoes for 4-5 minutes; then add peppers, sauteeing a couple of minutes more.
  • Finally, add corned beef and cook for 8-10 minutes, always flipping hash over every couple of minutes to ensure a crust develops on all sides. This should take about 20 minutes in all. Adjust seasoning - it won't need too much salt because of the corned beef, but LOTS of freshly ground black pepper is a GOOD thing.
  • You can prepare the eggs in another pan during these steps.
  • Distribute hash mixture amongst 4 plates and top each serving with a fried or poached egg.
  • Season with Hot Sauce at table, to taste.
  • Enjoy!

Nutrition Facts : Calories 568.9, Fat 34, SaturatedFat 11.6, Cholesterol 310.1, Sodium 1088.6, Carbohydrate 40, Fiber 5.7, Sugar 5.4, Protein 26.4

CORNED BEEF HASH AND EGGS



Corned Beef Hash and Eggs image

Sunday breakfasts have always been special in our house. It's fun to get in the kitchen and cook with the kids. No matter how many new recipes we try, they always rate this corned beef hash recipe No. 1! -Rick Skildum, Maple Grove, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 8 servings.

Number Of Ingredients 8

1 package (32 ounces) frozen cubed hash browns
1-1/2 cups chopped onion
1/2 cup canola oil
4 to 5 cups chopped cooked corned beef
1/2 teaspoon salt
8 large eggs
Salt and pepper to taste
2 tablespoons minced fresh parsley

Steps:

  • In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. , Make 8 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.

Nutrition Facts : Calories 442 calories, Fat 30g fat (6g saturated fat), Cholesterol 242mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.

CORNED BEEF HASH WITH FRIED EGGS



Corned Beef Hash with Fried Eggs image

Categories     Egg     Onion     Potato     Breakfast     Brunch     Horseradish     Brisket     Bell Pepper     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 11

2 russet (baking) potatoes (about 1 pound)
1 large onion, cut into 3/4-inch pieces
1 large garlic clove, minced
1/2 stick (1/4 cup) unsalted butter
1 green bell pepper, chopped coarse
1 tablespoon all-purpose flour
3/4 cup beef broth
2 tablespoons bottled beet horseradish
1 tablespoon Worcestershire sauce
1/2 pound cooked corned beef (from a 3- to 4-pound corned beef brisket), cut into 3/4-inch cubes (about 2 cups)
fried eggs as an accompaniment

Steps:

  • Peel potatoes and cut into 1/2-inch dice. Add potatoes to a large saucepan of boiling water and boil 6 minutes, or until just tender. Drain.
  • In a large non-stick skillet cook onion and garlic in butter over moderate heat, stirring, until onion is golden.
  • Add bell pepper and cook, stirring, 5 minutes. Sprinkle flour over mixture and cook, stirring, 2 minutes. Stir in broth, horseradish, and Worcestershire sauce and simmer, stirring, 2 minutes. Add corned beef, potatoes, and salt and pepper to taste and cook over moderate heat, turning hash, until browned and crisp, about 15 minutes.
  • Serve hash with fried eggs.
  • To make corned beef:
  • In a kettle combine beef with cold water to cover by 2 inches and bring water to just a boil, skimming froth. Simmer beef, covered, 3 hours, or until tender. Remove kettle from heat and let beef stand in cooking liquid 20 minutes. Transfer beef to work surface and trim fat. Use beef as part of a boiled dinner and/or for making corned beef on rye. Corned beef keeps, covered and chilled, 4 days.

CORNED BEEF HASH WITH POACHED EGGS



Corned Beef Hash with Poached Eggs image

Provided by Bruce Aidells

Categories     Egg     Potato     Breakfast     Brunch     Poach     High Fiber     Lunch     Brisket     Pan-Fry     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

Poached Eggs:
1 teaspoon salt
4 to 8 large eggs
Corned Beef Hash:
1/4 cup finely chopped fat trimmings reserved from Homemade Irish Corned Beef and Vegetables or 1/4 cup finely chopped bacon
2/3 cup finely chopped red onion
1/2 cup chopped cabbage reserved from corned beef
1/2 cup chopped root vegetables (mixture of carrots, turnips, and parsnips) reserved from corned beef
2 cups finely chopped corned beef
2 cups chopped potatoes reserved from corned beef
2 large eggs, beaten to blend
2 tablespoons (1/4 stick) butter or olive oil

Steps:

  • For poached eggs:
  • Pour enough water into large roasting pan to reach depth of 2 inches; set near stove. Pour enough water into large nonstick skillet to reach depth of 1 1/2 inches; add 1 teaspoon salt and bring to simmer. Crack each egg into separate custard cup. Working with 4 eggs per batch, gently slide 1 egg at a time into simmering water in skillet. Cook just until egg whites are set, about 1 minute (yolks will be only partially cooked). Using slotted spoon, carefully transfer eggs to prepared roasting pan with water. Reserve skillet with water. DO AHEAD: Poached eggs can be made 1 hour ahead. Let stand at room temperature.
  • For corned beef hash:
  • Heat large nonstick skillet over medium heat; add fat trimmings and sauté until light brown and fat renders, about 3 minutes. Add red onion to skillet and sauté until soft, about 5 minutes. Add cabbage and chopped root vegetable mixture and sauté 5 minutes. Transfer vegetable mixture to bowl; stir in corned beef and potatoes. Season to taste with salt and pepper. Add beaten eggs and toss to coat.
  • Melt butter in same skillet over medium-high heat. Add corned beef hash mixture and cook until golden brown on bottom, occasionally pressing down with spatula, about 4 minutes. Turn hash mixture over in small portions and cook until second side is golden brown, occasionally pressing down with spatula, about 3 more minutes.
  • Meanwhile, bring water in reserved skillet to simmer. Using slotted spoon, gently transfer eggs back to skillet. Cook just until yolks are softly set, about 2 minutes.
  • Divide corned beef hash among plates. Top hash with one or two poached eggs and serve.

CORNED BEEF HASH WITH POACHED EGGS RECIPE - (4.7/5)



Corned Beef Hash with Poached Eggs Recipe - (4.7/5) image

Provided by á-174535

Number Of Ingredients 15

2 cups boiled red-skinned potatoes, roughly chopped
2 cups cooked corned beef, diced
1/4 cup corned beef cooking liquid or chicken broth
1/2 medium yellow onion, grated
1/2 clove garlic, mashed with a fork
1 tablespoon fresh flat-leaf parsley, chopped
1 tablespoon whole-grain mustard
1/4 teaspoon dried thyme
pinch nutmeg
freshly ground black pepper
4 cups cold water
1/2 cup distilled white vinegar
1/2 teaspoon kosher salt
1/4 cup plus 1 tablespoon unsalted butter
8 large eggs

Steps:

  • In a large bowl, mash 1 cup of the potatoes with a fork. Add the remaining potatoes, corned beef, cooking liquid, onion, garlic, mustard, parsley, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight or at least 3 hours. Set up for poaching the eggs: Combine the water, vinegar, and salt in a large skillet and bring to a gentle simmer. Preheat a large well-seasoned cast-iron skillet over medium-high heat. Add 1/4 cup of the butter and heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a cake the size of the skillet. Cook, shaking the skillet occasionally, until the hash begins to brown, about 4 minutes. Reduce the heat to medium and continue cooking, shaking the skillet to loosen the hash occasionally, until the underside is browned and crusty, about 6 minutes more. To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Return the skillet to the medium-high heat; add the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more. While the corned beef hash is cooking, crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water. Divide the hash among plates and top with the poached eggs. Serve immediately.

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From crecipe.com


CORNED BEEF HASH | CORNED BEEF HASH, BEEF HASH, CORNED BEEF
Dec 13, 2011 - This iteration of the classic breakfast hash is served at The Greenbrier resort in White Sulphur Springs, West Virginia. It's elegant topped with poached eggs, hollandaise, and chopped chives, and served alongside toast points.
From pinterest.ca


CORNED BEEF HASH WITH A POACHED EGG - THE HUNGRY WAITRESS
Instructions. Place the dice potatoes and 1 Tablespoon of olive oil in a microwave safe bowl and microwave for 3-5 mins or until tender. Drain the excess water from the microwaved potato dices. Heat up a large skillet to medium high with 1 Tablespoon of olive oil. Throw in the potatoes, onion, bell pepper, garlic powder, paprika, salt and pepper.
From thehungrywaitress.com


CORNED BEEF HASH - DINNER, THEN DESSERT
2019-01-16 Instructions. Add butter to a large cast iron skillet on medium heat along with the onions, potatoes, salt and pepper cooking for 5-6 minutes until the potatoes start to brown. Add in the corned beef and mix well along with 2 tablespoons of water and cover to steam the meat for 1-2 minutes. Serve with scrambled eggs.
From dinnerthendessert.com


BEST CORNED BEEF HASH RECIPE WITH CANNED CORNED BEEF
2022-05-12 Carmen Ortiz. says: 6 mins ago. Use a blunt knife (the kind that is not for slicing) and go around the edges to losen the meat and plup, it works like magic. LOL Any one old enough to have parents that went through WWII, has a history with canned corned beef, hint like me. Still love canned meats (and non canned).
From deliciousdailyrecipes.com


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