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Categories:
butter red onion red bell pepper thyme beef red potatoes yellow beets salt eggs parsley Green Chile Hollandaise egg yolks lemon juice butter green chile scallion cayenne salt
Viewed: 46 - Published at: 4 years agoIngredients
- 2 tablespoons each butter and olive oil
- 1 red onion, chopped,
- 1 red bell pepper, chopped
- 1/4 teaspoon dried thyme
- 1/2 pound cooked corned beef, cut into small cubes
- 3/4 pound small red potatoes, cooked and cubed (do not peel)
- 3/4 pound yellow beets (tops removed), cooked, peeled, and cubed
- Salt and pepper
- Eggs, for poaching
- Chopped parsley, optional
- Green Chile Hollandaise, recipe follows
- 3 egg yolks
- 3 tablespoons lemon juice
- 8 ounces butter, very soft or melted
- 3 tablespoons minced roasted green chile
- 1 scallion, minced
- Pinch cayenne
- Salt
Method
- Heat butter and oil in a large iron skillet; add onion and pepper and saute until soft, about 5 minutes.
- Add thyme, corned beef, potatoes, beets, and salt and pepper, to taste.
- Spread in a layer and cook over medium-high heat until potatoes begin to crisp on bottom, about 10 minutes (lift with a spatula to check).
- If desired, place a lid or metal plate that is slightly smaller in diameter than the skillet over the hash to tamp it down and make it extra-crisp.
- Meanwhile, poach 1 or 2 eggs per serving until done to your liking.
- Spoon hash onto plates and top each portion with eggs, sprinkle with parsley, and serve with hollandaise, if desired.
- In a bowl fitted into a saucepan with barely simmering water, whisk the yolks with the lemon juice until light and frothy.
- Whisk in the butter in 2-tablespoon increments.
- The sauce will seem thin at first, but continue to whisk until the sauce thickens.
- Be careful not to overcook because the eggs will scramble.
- When sauce is thick, remove from heat and stir in remaining ingredients.
- Serve immediately.
- Yield: 2 cups
