Shelly's Recipe

CORNED BEEF HASH BENEDICT

Category: Breakfast and Brunch

1 lb cooked corned beef
1 tsp cracked black pepper
2 medium Yukon Gold potatoes, peeled and cubed
1 tsp dried thyme
1 Vidalia or Maui Onion, diced
2 tbsp unsalted butter, divided
1 jalapeno pepper, seeded and diced
1 tbsp Worcestershire sauce
1 tbsp hot sauce
8 jumbo eggs
2 cups water
1 tsp kosher salt
2 tsp white vinegar

Chop corned beef into one-inch cubes and process in food processor until crumbly. In a medium saute pan over medium heat, saute onion and jalapeno in one tbsp of butter until the onion is translucent. In a medium saucepan, boil potatoes until tender, about 10 minutes, drain.

When potatoes and onion has cooled, combine all the ingredients in a medium mixing bowl and mix well.

Form hash mixture into small patties, about 1/3 cup each. Cover with food film and refrigerate for at least 30 minutes. (May be prepared one day ahead and refrigerated.)

In a medium saute pan over medium heat, melt one tbsp of butter and brown the patties on both sides until golden brown. Hold in a low oven until service.

In a medium skillet, add two cups of water, one tsp kosher salt and two tsp white vinegar. Bring to a low simmer and poach eggs until done to desired consistency.

To serve, place two hash patties on plate, topping each with poached egg and drizzle with Hollandaise sauce.