Recipe courtesy of Tyler Florence
Show: Food 911
Save Recipe Print
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Hollandaise:
Herbed Root Vegetables:

Directions

Hollandaise:

Make the hollandaise: Put the egg yolks, mustard, cayenne, and water into a blender. Blend this together and then slowly start pouring in the warm butter with the blender running. Stop the machine when all the butter has been incorporated. Taste and adjust the seasoning with lemon juice, salt, and pepper. Thin the hollandaise with a little water if it is too thick. Keep warm while you fry the hash and poach the eggs. 

Fry the hash: Heat the oil and butter in a nonstick skillet over medium heat, add the onion, and cook until soft, about 5 minutes. Add the corned beef, vegetables,and chives; cook until the bottom is brown and crisp, about 5 to 10 minutes. 

Poach the eggs: Meanwhile, fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off. 

Serve: Place 1/4 of the hash onto a warm plate or shallow bowl. Top with a poached egg and a couple of tablespoons of hollandaise; garnish with chives. 

Herbed Root Vegetables:

Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes. 

Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper. 

To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve. 

Yield: 6 to 8 servings 

Prep Time: 20 minutes 

Cook Time: 30 minutes 

Ease of preparation: easy

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Bacon and Hash Brown "Quesadilla" with Eggs

Recipe courtesy of Bobby Flay

All American Beef Taco

Recipe courtesy of Alton Brown

Eggs Over Easy

Recipe courtesy of Alton Brown

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Beef Bourguignon

Recipe courtesy of Merrilees Parker

Candy Corn

Recipe courtesy of Alton Brown

Egg and Broccolini Sandwiches

Recipe courtesy of Food Network Kitchen

Smoked Beef Short Ribs

Recipe courtesy of The Smoking Swine

Beef and Cheese Manicotti

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.