If you’ve got corned beef leftovers, it’s go time! Here’s a recipe for corned beef with hash–an old favorite on Chef Mike Colletti’s previous brunch menu at the Shannon Rose Irish Pub, in Clifton and Ramsey.
Corned Beef Hash with Eggs
A popular brunch menu item, with an Irish spin!
For the hollandaise sauce:
- ½ lb salted butter
- 6 egg yolks
- 1 teaspoon lemon juice
- 1 tablespoon of water
- Salt and pepper
For the hash:
- Leftover corned beef (about 2 to 2½ cups)
- Home fries (cooked in advance)
- 1 tablespoon butter
- ½ cup beef stock
- 1 egg, prepared to your liking
- Chives, for garnish
- Make a simple hollandaise sauce. Start by melting ½ lb of salted butter. Next whisk together 6 egg yolks with 1 teaspoon of lemon juice and 1 tablespoon of water.
- Using a ladle, slowly stream the melted butter into the egg mixture. It is super important that you whisk the mixture the entire time while adding the butter to prevent the sauce from breaking. Season with salt and pepper and hold at room temperature until needed.
- Chop up cooked corned beef into bite-size pieces.
- Heat a pan on medium-high heat and add 1 tablespoon of butter. Add the chopped corned beef and the prepared home fries and cook for 4 minutes on one side. Flip the mixture and cook for an additional 3 to 4 minutes, until well browned.
- Add ½ cup of stock to the pan to make it sizzle. (We use a homemade Guinness stock.)
- Top the hash with an egg prepared to your liking. (We suggest a preparation with a runny yolk like poached or sunny side up.)
- Ladle the hollandaise sauce over the eggs, being sure to let it run onto the hash and top with fresh chopped chives.
The Shannon Rose Irish Pub
98 Kingsland Road
200 New Jersey 17