Corned Beef Hash with Hollandaise Sauce

Time: 1 hour plus time (2 ½ hours to cook corned beef)

This recipe is the ultimate comfort food for breakfast (or brunch or supper), it is so good and will absolutely make you feel like you are falling in love… enjoy.

Music Selection: Kina Grannis – Can’t Help Falling In Love With You (from Crazy Rich  Asians)

Ingredients:

1 ½ lb corned beef roast (uncooked)

200 g shaved corned beef deli meat

1 ½ lb baby potatoes

3 Tbsp olive oil

2 Tbsp dried Italian seasoning (blend of thyme, oregano, basil)

Salt/pepper

2 cloves garlic, minced

1 onion, diced

1 Tbsp worcestershire sauce

6 eggs

Butter (2 Tbsp)

Hollandaise sauce

Fresh parsley

Directions:

Day before: Preheat oven to 350 deg.

In large pot of water, place corned beef and bring to boil. Remove beef from water and wrap in foil. Place in oven and bake for 2 hours. Let cool.

Morning: Preheat oven to 400 degrees.

Chop up the potatoes in tiny pieces (cut baby potatoes in at least quarters or sixths). Place on a large baking sheet. Toss with oil and Italian seasoning. Bake for 25 minutes. Remove and set aside.

In large skillet, add some olive oil and saute the onions/garlic. Salt/pepper. Chop the roast beef roast into tiny pieces and add to the onions. Take the shaved deli meat and chop finely. Add to skillet. Add the potatoes to the skillet and Worcestershire sauce. Salt and pepper.

Make the hollandaise sauce (see below) from a package or the easy method.

Fry the eggs (we like ours soft).

In bowl, add some corned beef hash, top with one or two “runny” fried eggs and hollandaise. Sprinkle with fresh parsley!

Quick Version Hollandaise:

Hollandaise sauce package – follow package, usually you need butter & milk – these are the best as we are looking for nutrients in whole food!

Butter

Milk

Simple Blender Hollandaise Sauce

2 egg yolks

2 tablespoons of lemon juice

1 stick of unsalted butter melted (4 ounces), clarified butter or ghee.

Kosher salt and a pinch of white pepper

With the blender running, add the yolks and lemon juice. Slowly add the heated butter in a steady stream.

Season to taste with salt and pepper or more lemon juice if you like it tangier.

If it’s too thick a a tablespoon or two of hot water to the running blender.

Tip: if making blender hollandaise sauce, make it the night before and re-heat in microwave or saucepan in the morning!

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