- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 25 minutes plus 2 hrs chilling
- Effort: medium
For the hash
- 3 large potatoes, peeled, chopped, boiled and dried
- 350 g corned beef, chopped
- 1 egg
- 1 onion, grated
- 1 clove garlic, finely chopped
- 1 tbsp wholegrain mustard
- 1 tbsp finely chopped parsley
- 1 tbsp prepared horseradish
- pinch nutmeg
- 1 large green chilli, chopped
- 100 g butter
For the eggs
- 1 litres cold water
- 4 tbsp white wine vinegar
- 8 large eggs
For the béarnaise sauce
- 50 ml white wine vinegar
- 2 shallots, finely chopped
- 4 peppercorns, crushed
- 2 egg yolks
- 250 g warm clarified butter
- 1 tbsp hot water
- 1 bunch tarragon, finely chopped
1. For the hash: mash half of the potatoes in a large bowl with a fork. Add the remaining potatoes, corned beef, egg, onion, garlic, mustard, parsley, horseradish, nutmeg and chilli. Season generously with pepper and mix well. Chill for at least 2 hours.
2. Preheat the oven to 200C/gas 6.
3. Preheat 4 small ovenproof blini pans or very small frying pans over a medium-high heat. Add 2 teaspoons butter to each pan. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a cake the size of the pan. Cook for about 3 minutes, shaking the pan occasionally, until the hash begins to brown.
4. Reduce the heat to medium and continue cooking, shaking the pan to loosen the hash occasionally, until the underside is browned and crusty, then cook in the oven for 10 minutes.
5. For the eggs: combine the water, white wine vinegar, and a pinch of salt in a large pan and bring to a gentle simmer
6. Crack an egg into a cup and carefully slide it into the hot poaching water. Quickly repeat with all the eggs and poach the eggs, turning them occasionally with a spoon, until the whites are firm, about 3-4 minutes. Using a slotted spoon, remove the eggs and transfer to kitchen paper to drain.
7. For the béarnaise sauce: heat the vinegar, shallots and peppercorns to boiling and cook steadily until reduced by half. Whisk the egg yolks with the reduced vinegar until thick, but not scrambled then remove the egg mixture from the heat.
8. Whisk in the butter carefully in a steady stream until thick and creamy, adding the hot water to loosen the mixture. Stir in the chopped tarragon and salt to taste.
9. To serve, place a corned beef hash into the centre of each plate and top with two poached eggs. Drizzle with béarnaise sauce and serve with a crisp green salad and a glass of sauvignon blanc.
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