Impromptu breakfasts with items you just so happen to have in your fridge can make for the most delicious of meals!
MYSTERY HASH WITH HOLLANDAISE AND FRIED EGGS
8 ounces Yellow New Potatoes (1/4″ dice)
1 Red Onion (1/4″ dice)
8 ounces Corned Beef (1/4″ dice)
6 ounces Steamed Beets (1/4″ dice)
8 ounces Cremini Mushrooms (1/4″ dice)
3 Jalapenos (stems and seeds removed, finely diced)
1 tablespoon Tomato Paste
1/4 cup Heavy Cream
1/4 cup Parsley (chopped)
1/2 bunch Chives (chopped)
1/2 bunch Scallions (chopped)
Salt and Freshly Ground Black Pepper
2 Egg Yolks
1/4 cup Butter
Juice of Half a Lemon
Preheat a large cast iron pan over high heat. Add a generous drizzle of Olive Oil to the pan and toss in the Potatoes, Onion, Corned Beef, Beets, Mushrooms and Jalapenos. Season with Salt and Pepper and cook until vegetables begin to lightly brown, about 8 minutes. Add the Tomato Paste, stir to combine, and cook for 1 minute. Add the Heavy Cream and cook until the vegetables are golden-brown on the outside and cooked through on the inside, about 5 more minutes. Toss in Parsley and Scallions at the last minute.
Serve mystery hash with Fried Eggs on top and drizzle with Hollandaise Sauce. Top with Chives and more parsley.
Hollandaise Sauce: Place Egg Yolks, Lemon Juice, a few dashes of Hot Sauce and a pinch of Salt in the carafe of a blender. Blend for a few seconds to combine.
Meanwhile, place Butter in a small saucepan over medium heat. Once melted, immediately turn the blender back on medium speed. Beginning with a few drops at a time, slowly drizzle in the hot, melted Butter. When the Butter as fully combined with the Yolk-Lemon Juice mixture, turn off the blender. Season to taste with Salt and Hot Sauce.