Thursday, March 19, 2009

Leapin’ Leprechauns! – Corned Beef Hash and Eggs with Mustardy Hollandaise

How was your St. Paddy’s Day? Did any little leprechauns lead you to lovely pots of gleaming gold? Today’s recipe will lead you to a pot, well a pan actually, worth its taste in gold. How does homemade corned beef hash served up with heavenly fried eggs drizzled with a golden mustardy hollandaise sound? Not quite sure? No problemo! Let me show you what I have in mind.

If you are like me, you may have some extra corned beef hanging about in your fridge. Not only did I have some left over meat from St. Paddy’s Day, but I also was in possession of a few boiled potatoes from the same meal waiting to be used up. What to do, what to do? A lovely hash sounded in order. Plus, I had just read about a mustardy hollandaise that I wanted to try, which meant that since I’d have the eggs out anyway for the sauce, I might as well fry one up, too! (Picture me wiggling my eye brows up and down!) I have such a *thing* for eggs. If I were ever stranded on an island in the middle of no where and was allowed to bring a food with me, those lovely orbs would be my first choice. ANYWAY ... back to reality ...This hash was a snap to fix. Because the potatoes were already boiled, you do have to take a bit of care when frying them that you don’t squash them. I prepared this in my handy dandy cast iron skillet, which provided great even heat and allowed the potatoes to turn a lovely golden shade in no time at all. Let’s get crackin. (Get it? Crackin? Eggs? I know. Don’t quit my day job.)

Corned Beef Hash: Serves Two

About 1 tablespoon butter
About 1 tablespoon olive oil
About 2 tablespoons diced onion
About 2 tablespoons diced green pepper
About 2 tablespoons diced red pepper
About 2 cups of leftover cubed cooked red potatoes
About 1 cup of leftover cubed cooked corned beef

Melt the butter into the olive oil in a large skillet over medium high heat. When sizzling, add the onion and peppers, and sauté for about a minute or so. Add the potatoes, turn heat down to medium and let sizzle for about 3-4 minutes. When they start to look golden, add the corned beef. Stir/fold gently with a large spoon for about another 5 minutes. Done. Because the corned beef is so highly seasoned and since the potatoes were cooked with the corned beef, I didn’t add a single spice to this.

Meanwhile, in another pan, prepare your egg. I fried mine over medium, but any style, even scrambled, would work great. Need some help in learning how to fry an egg? No worries. Here’s one of many fool proof methods for preparing fried eggs. This will produce an egg where the white is cooked, and the yolk is runny. Melt a little butter or olive oil in a non stick skillet over medium heat. When almost sizzling, crack an egg into the pan. It should sizzle right up. Lift the pan off the burner, and very gently shake the pan. Hold this position for about 30 seconds to one minute. Then put the pan back on the burner, and using a spatula, slip the spatula under the egg and gently invert the egg back into the skillet. You can tip the skillet a bit if that helps. Set the pan back on the burner and turn off the heat. Let sit for about 30 seconds, and then using the spatula, invert again.Remove from the pan and serve immediately. I like to sprinkle a little bit of seasoned salt on mine just before serving.

For the hollandaise, simply make a basic hollandaise and just before completing, stir in a generous teaspoon of Dijon mustard. I actually prefer a spicy brown mustard and so that’s what I used. If you don’t have a recipe for hollandaise, there are multiple recipes on the internet for instructing how to make this delicious sauce. Don’t be intimidated. It’s not hard at all, and the results are wonderful. It reheats well, too.Leapin’ Leprechauns! This dish was utterly delightful! I know that I emitted multiple yummy noises as I savored bite after bite. Just look at these eggs!The yolks are perfect here, and don’t you just love their deep orange color? Now I know that some folks prefer their yolks cooked hard. Again, no worries. Any type of egg would work here. You could even scramble one into the hash if you’d like! Homemade corned beef hash is just soooo amazing. It’s a thrifty way of using up leftovers, and by no means does it appear to be a “left over” dish. The mustardy sauce was simply supreme, and elevated this dish from yum to WOW!This was a great way to use up leftovers from St. Paddy’s day, and definitely put a spring in my step. Did you have any leftover corned beef? What are you making with it? Oh, and like most recipes here at It's All Gouda, this is gluten free, all the way, baby! Happy (almost) Spring!

29 comments:

Mediterranean kiwi said...

i love being creative with leftovers myself - you did a lovely job with this one, and what a hearty dish!
sadly, in greece the name PATRICK isn't honoured - i sinmply love that name so its a shame we have no one to wish a happy nameday to on that day

Spryte said...

I don't really care for corned beef by itself... but I LOVE corned beef hash. That looks GREAT!

Robynn's Ravings said...

Okay. My mouth watered when I read your TITLE on my blog page. Whaddya think happened when I clicked here?! OMWORD. I'm STARVING!! That looks INCREDIBLE.

Tatersmama said...

There's no corned beef in the house, but I might just send the old guy out to buy some! Diced fine, I'm pretty sure I could eat this!! OMG..I WANT to eat this, even if I have to chew with my front teeth!
And the instructions for cooking the eggs? I had never heard of doing it this way, but since it's obvious we both love our eggs the same way, I'm gonna give it a try!!
*slurp*

Dawn said...

Irish eggs benedict! My all time fav. Love the mustard kick in there, smart.

Lynda said...

I'm wishing I had some corned beef in the house; This looks so good! And with mustard, no less! It's my kind of comfort food.

Marjie said...

I love love love corned beef hash. Sadly, my dearly beloved doesn't care for corned beef, so I had no opportunity to have leftovers! Yours looks terrific!

The Blonde Duck said...

I never knew hash existed, but now I want it!! YUM!

Cheryl said...

Good gosh woman that looks fantastic, thats how I like my eggs too! I wish I had leftover of my corned beef, we inhaled it!

Lakeland Jo said...

what a great blog. Not good for me who is on a strict diet. But I am drooling.
My husband loves hollandaise...i am pretty keen on it myself

Pam said...

Oh my goodness - this looks superb. I've never had corned beef hash but have always wanted to try it. I love the dripping yolk picture - mmmmm good.

Deborah said...

I love anything with hollandaise, so this sounds delish!

Pam said...

I am feeling the lure of runny egg yolks. I cannot resist.

Mari said...

I see recipes like this and they look sooooo delicious, and then I get lazy and I end up just buying a can of the premade hash, which is like the nastiest thing ever. It's so dissapointing! I really need to bite the bullet and make real, good-tasting homemade hash! This post inspires me!

noble pig said...

We've had hash two nights in a row! It's so, so good and satisfying. I even fried up bacon to add to it as well.

Grace said...

i'm not a fan of hollandaise usually, but simply including mustard makes it extremely appealing to me. nice trick. :)

Jeena said...

This looks great Paula you can't beat a good bowl of corned beef hash!

Kevin said...

That is an amazing looking breakfast! Just look at that runny egg yolk and the hollandaise sauce...mmm...

Annette said...

Yum! My all time favorite, Paula. The sight of that runny egg over that homemade hash made me hungry. Guess what I'm having for breakfast tomorrow!

Bridgett said...

Oh my goodness, did you save me some? Corned beef hash is fantastic, although i do not like corned beef on its ow. Weird, huh? This looks wonderful, Paula!

Jan said...

This sounds like a great way to use up your St. Patrick's day leftovers. I also like my eggs over medium as I cannot abide snotty eggs. :-)

Jan said...

Oooh how yummy looking! Those eggs look amazing!

Peter M said...

Thank you for the "up close & personal" shots of the hash...ahhhh!

Bellini Valli said...

Yes I could use some corned beef hash about now:D

Cathy said...

Oh my gosh, that looks good. I missed my corned beef and cabbage this year so I'm really hungry for it. Love the egg on top. Terrific photos Paula.

Manggy said...

You know, I think I would have preferred this a million times over the boiled version! It looks so wonderfully good! Stomach churnin here!

Lo said...

Oh, WOW.
This is the corned beef hash of my dreams!

We made mighty fine reuben panini with our leftovers... but this hash. I might make another roast just to have this!

Aggie said...

I've only had corned beef hash out once and I really liked it, I know I would LOVE yours!! It looks awesome Paula! Gosh, what a great way to use up your leftovers!

Proud Italian Cook said...

Oooh, that looks good Paula. I wish I still had some leftovers.And the mustardly hollandaise sounds great!