Corned Beef Hash with Caramelized Onions, Marble Potatoes, Poached Farm Egg & Ellie’s Beurre Rouge

Gluten Free, Soy Free, Nut Free

Serves 8

 

Corned Beef Hash with Caramelized Onions & Marble Potatoes List of Ingredients

¼ cup grapeseed oil

2 lbs. corned beef, cubed

1 large yellow onion, minced

½ cup celery, minced

¼ cup parsnip, peeled and small diced

1 lb. marble potatoes, par cooked

sea salt and freshly ground black pepper to taste

 

8 poached farm eggs

 

Ellie’s Buerre Rouge List of Ingredients

1 750ml bottle HALL “Ellie’s” Cabernet Sauvignon

½ cup shallots, minced

8 ea. black peppercorns

4 sprigs fresh thyme

½ cup heavy cream

12 oz. unsalted butter

sea salt to taste

 

Method

1. For the Hash:  In a large sauté pan over medium heat, add the oil, onions, celery and parsnips.  Cook until lightly caramelized.  Then, add the potatoes and corned beef, and cook until well caramelized.  Season with salt and pepper.
2. For the Buerre Rouge:  In a large sauté pan over medium-high heat, reduce the wine with the shallots, thyme and peppercorns until near dry.  Add the cream and reduce by half.  Whisk in the butter until nape.
3. To Serve:  Divide the hash equally between 8 plates, then top with a poached egg and beurre rouge.  Garnish with chopped fresh herbs or seasonal edible flowers if desired.

 

Recipe courtesy of Corrie Beezley, Chef and Wine Educator for HALL Wines.