Corned Beef Hash with a poached egg and Béarnaise Sauce is just plain decadent! You can make it without the egg and the sauce and it is a good dinner, but boy, can you elevate it for a brunch dish with these additions to the hash!

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  • Course Brunch, Eggs
  • Cuisine British
  • Keyword 30 Minute Meal, Breakfast, Delicious, Hearty, Morning After, Potatoes, Spring, St Patrick's Day, Sunday Lunch, Three-for-Recipe
Servings Prep Time Cook Time
2 people 15 minutes 15 minutes
Passive Time Total Time
30
Servings Prep Time Cook Time
2 people 15 minutes 15 minutes
Passive Time Total Time
30
Degree of Difficulty
Easy
Ingredients
Hash
  • 3/4 lb corned beef hash, cooked
  • 2 medium white potatoes washed and cubed into 1/2" pieces
  • 1/2 large Spanish onion
  • 1 tbspn olive oil
  • carrots and onions from corned beef roast, optional
Poached Eggs
  • 2 whole eggs
  • 1 tbspn white vinegar
Béarnaise Sauce
  • 1 1/2 stick unsalted butter
  • 1 tbspn olive oil
  • 2 tbspn dried tarragon or 3 sprigs fresh tarragon chopped finely
  • 1/2 shallot finely chopped
  • 1/4 cup white vinegar
  • 1/2 cup dry white wine
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
Hash
  1. Wash potatoes and cut into 1/2" dice, place in a microwave safe dish, rinse with cold water and cover with cling wrap. Microwave on high for 2-3 minutes, or just until the potatoes are firm tender.
  2. Peel and finely dice half of a large onion.
  3. Heat olive oil in a large skillet and sauté onions until they are translucent, 3-4 minutes, add any remaining carrots and onions from roast.
  4. Dice left over corned been into 1/2" dice, and add to onions in skillet.
  5. Finally, add cooked potatoes and heat over medium high heat for 4-5 minutes.
Poached Eggs
  1. Bring water to boil in a small sauce pan, add 1 tablespoon of vinegar, reduce to a simmer.
  2. Break one egg at a time into a small bowl.
  3. Slide one egg at a time into the simmering water.
  4. Gently Simmer for 4-5 minutes for a soft yolk.
Béarnaise Sauce
  1. Peel and chop one shallot, add shallot and chopped tarragon or dried tarragon and 4-5 pepper corns to a small sauce pan with 1/4 cup vinegar and 1/2 cup white wine. Bring to a boil, then reduce to a fast simmer and cook until the liquid has been reduced to 1 tablespoon, remove from heat and bring to room temperature.
  2. Add 2 egg yolks to a deep container and add the cooled vinegar, shallot reduction.
  3. Place butter in a microwave safe container and heat on high for 1-2 minutes, until the butter has melted.
  4. Using an immersion blender, carefully pour hot butter into egg mixture, beating with blender all the time until the sauce becomes thick and fluffy.
Assembly
  1. Spoon hash in the middle of a plate, top with a poached egg, and drizzle with the Béarnaise sauce.

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