CORNED BEEF HASH CAKES BENEDICT
WITH AVOCADO HOLLANDAISE SAUCE
YIELD: Makes 4 servings
PREPARATION TIME: 45 minutes
1 lb. red potatoes
1 lb. cooked corned beef (cut into small cubes)
1 cup chopped onion
1 cup chopped celery
3 tablespoons butter
2 tablespoons brown mustard
¼ cup heavy cream
1 tablespoon chopped fresh parsley
1 teaspoon kosher salt
½ teaspoon black pepper
¼ cup shredded Asiago or Parmesan cheese
¼ cup panko bread crumbs
Cook potatoes in salted boiling water until soft (about 15 minutes) and drain water, peel, and cut into quarters. Pulse corned beef in a food processor until coarsely chopped. Then pulse the potatoes.
In a nonstick skillet over high heat, sauté onion and celery with 1 tablespoon of butter (set aside remaining butter). Keep stirring until lightly browned (about 5 minutes). Add the corned beef and keep cooking and stirring for an additional 5 minutes, until the corned beef is lightly caramelized. Add mustard, parsley, salt, pepper, and potatoes, and stir until well mixed. Remove from heat and add the rest of the butter and heavy cream. Stir well and set aside to cool.
When ready to serve:
Mix the panko and the shredded cheese, and set aside on a plate. Scoop eight, 4-ounce balls of the potato mix and form into a puck shape. Coat each side with the panko mix and sear in a heated skillet on medium heat with a drizzle of olive oil.
While the hash cakes are searing, poach the eggs in a pot of boiling water with a spoonful of vinegar. If poaching is too complicated, you can make eight individual, sunny-side up eggs.
Assembling the dish:
On each plate, set two hash cakes and top each one with a poached egg. Spoon avocado hollandaise sauce over each.
AVOCADO HOLLANDAISE SAUCE
4 egg yolks
1 teaspoon of fresh lemon juice
½ cup of cold water
Salt and pepper to taste
In a blender, blend peeled avocado and cold water until very smooth. Add salt and pepper. Set aside.
In a metal bowl, whisk egg yolks and lemon juice until it thickens.
Make a steam boiler using a small saucepan and a little water. Once the water boils, reduce heat and let it steam softly.
Put the metal bowl on top of the saucepan and keep whisking while slowly adding the avocado mix. Keep whisking over heat until the hollandaise sauce thickens and doubles its volume.