Potato, Kale and Corned Beef Hash
Chef Phillipe Valladares (Brasil) served this dish at Houston's 2nd Annual Green Eggs & Kale event, benefiting Urban Harvest. It's a rustic platter of kale and corn beef hash with poached eggs and spicy Hollandaise, served with warm cornbread and honey butter.
Ingredients
Hash:
- 3 oz shaved corned beef
- 8-10 eggs
- 2 cups chopped kale
- 1 cup hollandaise sauce seasoned with paprika
- 4 yellow potatoes diced
- 2 large sweet potatoes diced
- 1 shallot chopped
- 4-6 tbs olive oil
- Salt and Pepper to taste
Cornbread:
- 2 eggs
- 6 oz bread flour
- 5 oz water
- 4 oz sugar
- 3 oz corn oil
- 2 ½ oz cornmeal
- ½ oz baking powder
- 2 tbs milk powder
- Pinch salt
Instructions
For the Hash:
- Clean, peel, and dice potatoes. Place in a bowl and toss with 2-3 tbs olive oil and season with salt and pepper. Place on an oven pan and roast at 350 degrees until tender. In a sauté pan, add the remaining olive oil and chopped shallot. Cook until translucent and add chopped kale. Cook for 3-4 minutes and add cooked potatoes. Season with salt and pepper. Top with poached eggs and hollandaise.
For the Cornbread:
- Place all ingredients in a bowl and mix with a whisk until smooth. Pour into a baking pan and bake at 350 degrees for 10-15 minutes. Poke with a knife and if it comes out clean it’s done. Serve warm with honey butter.
Notes
Recipe courtesy of Basil Cafe. Photo by Kim Coffman.
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