Print

Crispy Corned Beef Hash Recipe with Silky Hollandaise Sauce

crispy corned beef hash - featured image
Print Recipe

A delicious twist on classic corned beef hash topped with a smooth, buttery hollandaise sauce, perfect for a satisfying brunch.

Ingredients

Scale
  • 1½ cups cooked and diced corned beef
  • 2 medium russet potatoes, peeled and diced (about ½-inch cubes)
  • ½ cup yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons unsalted butter (plus ½ cup/1 stick for hollandaise sauce)
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Chopped fresh chives or parsley for garnish (optional)
  • Eggs for serving (fried or poached, optional)

Instructions

  1. Peel and dice the russet potatoes into about ½-inch cubes. Rinse under cold water to remove excess starch, then pat dry thoroughly.
  2. Heat 2 tablespoons of butter in a large nonstick or cast-iron skillet over medium heat. Add the diced potatoes and spread evenly. Cook, stirring occasionally, for 10-12 minutes until golden and crispy.
  3. Add the chopped yellow onion and minced garlic to the skillet. Cook with the potatoes for 4-5 minutes until the onion is translucent and fragrant.
  4. Stir in the diced corned beef. Press the mixture down gently with a spatula and cook without stirring for 3-4 minutes to develop a crispy crust. Flip sections carefully and repeat on the other side.
  5. Lightly season with black pepper and a pinch of salt if needed, tasting first due to the saltiness of corned beef.
  6. To make the hollandaise sauce, whisk together egg yolks, lemon juice, and Dijon mustard (if using) in a heatproof bowl over simmering water. Slowly drizzle in ½ cup melted unsalted butter while whisking continuously until thick and silky. Keep warm.
  7. Cook eggs to your liking (fried or poached) while the hash finishes cooking.
  8. Plate the crispy corned beef hash, top with eggs, and generously drizzle with warm hollandaise sauce. Garnish with chopped chives or parsley if desired.

Notes

Dry potatoes thoroughly before cooking to ensure crispiness. Use medium heat to avoid burning or sogginess. Press hash down and let it cook undisturbed to form a crispy crust. Keep hollandaise sauce warm but off direct heat to prevent splitting. For a lighter hollandaise, substitute half the butter with olive oil. This recipe is naturally gluten-free if corned beef contains no gluten additives.

Nutrition

Keywords: corned beef hash, hollandaise sauce, brunch recipe, crispy hash, comfort food, easy brunch, savory breakfast

Find it online: https://tessierecipes.com/crispy-corned-beef-hash-recipe-with-silky-hollandaise-sauce-easy-and-best/