St. Patty’s Leftover Corned Beef Hash Benedict

It’s the day after St. Patrick’s Day and you’re taking down all the green décor and storing it in the closet until next year. Although the decorations may be put away, you still have something left from your St. Patty’s party – all of the corned beef you spent hours in the kitchen cooking! While against our wishful thinking, you simply can’t store that in the fridge until next year, but you can turn your leftovers into Friday night’s new hit!

For those of you who like a spicy kick in your meal, a couple of tablespoons of Tabasco brand pepper sauce really helps take this recipe up a notch!

St. Patty’s Leftover Corned Beef Hash Benedict
Created By Chef William Oliva
Delmonico’s Steakhouse Restaurant
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: Melt butter in large cast iron skillet over medium heat. Add onion and red pepper; cook until slightly browned. Add thyme and Tabasco sauce to mixture; stir. Add cabbage, potato and corned beef; cook until flavors have blended, approximately 10 minutes, stirring occasionally. Remove from heat; allow mixture to cool. Form mixture into 6round 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.

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