Corned Beef Potato Cake, Poached Egg and Hollandaise Sauce
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 33 min.
Ready in
Ingredients
for
- Ingredients
- 1 Tbsp vegetable oil
- 1 small yellow onion (peeled and chopped)
- 1 small, red Bell pepper (rinsed; seeded and diced)
- 2 cups leftover Mashed potatoes
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 cup thinly sliced Corned Beef
- fresh Chives (finely chopped plus extra for sprinkling)
- For Hollandaise Sauce and Poached Eggs
- 3 egg yolks
- 1 Tbsp water
- ½ cup softened butter
- 1 pinch salt (generous)
- 1 pinch cayenne pepper
- 1 tsp lemon juice
- 1 Tbsp light ligth cream
- 4 eggs
- 1 Tbsp Vinegar
Preparation steps
1.
For Corned Beef Potato Cake:
2.
Heat oil in a large skillet over medium heat. Fry onion and peppers in oil until tender. Transfer to a medium bowl, and mix with mashed potatoes and corned beef. Season with salt, pepper and chives. Form into 4 generous patties. Cook patties in a non-stick skillet over medium-high heat until golden brown on both sides.
3.
For Hollandaise Sauce:
4.
Beat the egg yolks and water together in the top of a double boiler set over simmering water, until the mixture is pale. Gradually add the butter, a few pieces at a time, and continue beating until the mixture thickens. Add the salt, cayenne pepper, and lemon juice. Stir in the cream. Remove from heat and keep warm.
5.
Add the vinegar to a gently simmering pan of water. Poach the eggs in the simmering water for 3 to 4 minutes until just set.
6.
Arrange the potato cake on individual plates and top with a poached egg and hollandaise sauce. Season with pepper and garnish with chopped chives; serve immediately.
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