I love Corned Beef and Cabbage. I wish I knew how to make it. The only time I get to eat it is if someone else prepares it for me. My mother in law used to make it (and she was 100% Italian, not Irish) and give me some. My ex-neighbor did too.
If anyone wants to send me some Corned Beef and Cabbage, or Irish Soda Bread, feel free to send some my way. LOL!
Another personal favorite of mine that I don’t know how to make is Eggs Benedict. Whenever we eat out at a restaurant or diner for breakfast I almost always order Eggs Benedict. I tried to make it at home once using a Hollandaise Sauce mix. It was OK but it was not as good as the kind you get when you eat out.
Imagine how thrilled I was to learn about a recipe that combines Corned Beef and Eggs Benedict? YUMMY!
The recipe comes from Chef William Oliva, compliments of Delmonico’s Steakhouse Restaurant. Delmonico’s is located in the Financial District in NYC (Beaver Street). It opend in 1837 and still retains its old world charm. I have not personally ate at the restaurant but one day I would love to.
This recipe would be great to make with your Corned Beef leftovers!
Corned Beef Hash Patties
3 tablespoons unsalted butter
1 cup white onion, diced
1/2 red bell pepper, diced
1/2 teaspoon dried thyme
4 tablespoons original Tabasco® brand pepper sauce
1/2 cup cooked green cabbage, shredded
3 cups cooked potato, shredded
3 cups cooked diced corned beef
Spicy Hollandaise
4 egg yolks
1 tablespoon lemon juice
2 tablespoons original Tabasco® brand pepper sauce
1/2 cup melted butter
Poached Eggs
2 teaspoons white vinegar
6 large eggs
To Serve
1 tablespoon vegetable oil
3 tablespoons flat-leaf parsley, chopped
Prepare Corned Beef Hash Patties:
Prepare Spicy Hollandaise:
Whisk egg yolks, lemon juice and Tabasco sauce in a bowl until slightly thick. Place bowl over saucepan of lightly simmering water. Continue to whisk until sauce is warm and thick. Slowly drizzle melted butter into bowl; continue whisking until sauce has doubled in volume. Cover to keep warm.
Poached Eggs:
Fill medium-sized shallow pan halfway with water. Add white vinegar; bring to a boil. Lower heat to a simmer; carefully add eggs. Cook about 3 ½ minutes; remove with slotted spoon and place in bowl.
To Serve
Heat oil in skillet to medium-high heat; add hash patties and cook on both sides until browned and slightly crisp. Remove patties from pan with spatula and place on serving plate.
Carefully place one egg on each hash patty. Top each with spicy hollandaise and sprinkle with chopped parsley.
Serves 6.
To learn more about Delmonico’s Steakhouse visit www.DelmonicosNY.com.
Kimberly
*I was not compensated in any way for this post. I posted this for the benefit and enjoyment of my site readers. I have permission to share this recipe.
Crystal @ Simply Being Mommy says
Those look yummy!
Shop with Me Mama says
Oh that looks delish! Thanks for the recipe!
JulieD says
These look really good! I’m not a corned beef hash fan but I would eat these!
Blommi says
That looks cool.
Dee says
I love corned beef but have never tasted corned beef hash. I’m going to have to try this.
Tammy says
Eggs Benedict is my all time favorite breakfast too but I have never made it. So yummy! Someone once told me that the Knorr Hollandaise sauce packet is a close as it comes.