This is the week that many of you will be making some type of Irish dish in remembrance of St. Patrick’s Day. I have seen many wonderful Irish Stews all over the internet as well as Salmon Dishes, Irish Soda Breads, and Corned Beef Feasts. A little while ago I noticed that Dawn over at Vanilla Sugar had mentioned that her hubby had gotten her some Irish Eggs Benedict at a local diner and brought them to her for Valentine’s Day– good man that he is and I was instantly needed to know exactly what Irish Eggs Benedict was. She explained to me that it is like the classic Eggs Benedict but uses Corned Beef Hash instead of Canadian Bacon. This I had to try as I I love Corned Beef Hash. If you have made a big Corned Beef Feast with all the trimmings of potatoes and extra broth then you can make this recipe. Also you will have to make Rindy’s Mom’s Horseradish Gravy to make up the best Irish Hollandaise Sauce that you will have ever et. So here is my version of Irish Eggs Benedict.
Corned Beef Hash Pie
1 T. butter
1/2 chopped vidalia onion
2 T. minced fresh parsley
3 cups chopped leftover corned beef
2 1/2 boiled leftover potatoes, crumbled- I used nice sized red potatoes
1/4 cup heavy cream
1/4 corned beef broth
1/2 tsp. Kosher or seasoned salt
1/2 tsp. fresh cracked black pepper
few dashes of smokey paprika
2 tsp. Worcestershire sauce
In a large skillet over medium high heat, melt butter and add parsley and onions. Cook until translucent and slightly golden. Meanwhile mix the rest of the ingredients in a large bowl until mixed well. I simply crushed the potatoes with my hands. Add hash mix to the skillet and fry, stirring occasionally until the mixture starts to crisp up. To a pie plate add 1 T. melted butter and spread. Pat hash into the pie plate and make 4 indentations using the back of a spoon. Break 4 eggs into each indentation and dot with 1 T. butter. Bake in 450° oven for 15 minutes. If you do not like the eggs well done then break the eggs into the wells half way through the baking process. This is easier than poaching the eggs as I do not have a poacher and I am terrible at it plus it is one less pan to wash.
Note: If you would like to, you may keep the hash in the skillet, top with eggs and place the skillet in the oven to bake. This will save you from washing one more dish!
Toast 4 split English Muffins until golden brown. Cut the Corned Beef Hash Pie into 8 wedges being sure to split each egg in half and top each buttered English Muffin half with one wedge. Top with Irish Hollandaise Sauce. Serves 4.
Irish Hollandaise Sauce
1 generous cup Horseradish Gravy
3 T. sour cream
2 egg yolks lightly beaten
1 tsp. grated lemon rind- optional but nice
pinch cayenne pepper- optional but nice
In a small sauce pan over the lowest heat, whisk together all the above ingredients. Gently cook so not to scramble the yolks or separate the sauce until the sauce is warmed through, stirring occasionally. Serve over Irish Eggs Benedict.
Éirinn go brách