Eggs Benedict with Corned Beef & Cabbage Hash Irish style

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 30 minutes

Yield: 8 Servings

Eggs Benedict on top of Irish Soda Bread and loaded with Corned Beef with a heavenly Corned Beef and Cabbage Hash, is the perfect Irish Brunch!

Ingredients

    For the Corned Beef Brisket
    • 1 whole yellow onion, quartered
    • 3 pound corned beef brisket
    • 8 ounces Guinness
    • Water
    For the Irish Soda Bread
    • I used this recipe from Eat Live Run. (The only alteration I made was eliminating the oats.)
    For the Hollandaise Sauce
    • I used this recipe from Tyler Florence. (I’ve used this multiple times and it always comes out perfect! Tip: An electric whisk will make this SO easy and fast!)
    For the Corned Beef and Cabbage Hash
    • 2 Tablespoons Butter
    • 1/2 head cabbage
    • 1 pound potatoes, boiled until cooked
    • salt and pepper
    For the Assembly
    • 2 Tomatoes, sliced
    • 4-6 cups fresh spinach, wilted
    • 6 eggs,poached (Here is a great and easy how-to!)

    Directions

    • The night before your breakfast/brunch. In a 5 quart crock pot, throw in the quartered onion.
    • Place in the beef brisket, fatty side up.
    • Pour the beer over the brisket, and pour water over it until it is almost covered.
    • Put the lid on and cook on low overnight for 10 hours.
    • In the morning, pull it out and set it on a cutting board. Allow it to rest for 10-15 minutes before slicing. Reserve the onions and cooking liquid.
    • In the meantime, make your Irish Soda Bread, bake it, and set it aside.
    • Make your hollandaise sauce, and keep warm resting over a double boiler on low until ready to use. (If it thickens up to much by the time you’re ready to use it, just add a few drops of water until its back to its correct consistency!)
    • To assemble, toast a slice of the Irish soda bread, and cut it in half.
    • Place a slice of tomato on each half, followed by a spoonful of wilted spinach.
    • Add on a slice or two of the beef brisket. Place a poached egg on top.
    • Spoon on some hollandaise sauce.

    To make the Corned Beef and Cabbage HashRoughly smash up the boiled potatoes.

    • Add in 2 cups of chopped up corned beef, and some salt and pepper
    • Heat a large skillet up to medium-high heat, and ,e,t the 2 Tablespoons of butter.
    • Add the reserved onions from the crock pot and using a spatula push the potato mix down flat.
    • Cook until brown and flip cooking the other side until brown. Roughly toss.
    • In a separate skillet with a fitted lid, toss the cabbage with 1/2 cup of the reserved cooking liquid from the corned beef.
    • Cover and cook until softened.
    • Once done, drain all except 1 tablespoon of the liquid.

    Add the cabbage and remaining liquid to the corned beef hash. Toss to mix thoroughly.

      http://www.thebellevieblog.com/

      6 thoughts on “Eggs Benedict with Corned Beef & Cabbage Hash Irish style

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