Corned Beef Hash Benedict

featuring our Perfectly Crafted Rye Bread

Ingredients:

• 4 slices of Nature’s Own Perfectly Crafted Soft Rye Bread, toasted

• 2 tablespoons extra virgin olive oil

• ½ large, sweet onion diced

• 2 cups diced hash brown frozen potatoes

• ¾ pound deli corned beef, sliced ½ to ¼ inch thick and diced

• 4 eggs – cooked to your preference, recommended poached or over-easy

• Hollandaise Blender Sauce:

  • 3 large egg yolks

  • ¼ teaspoon salt

  • 1 pinch of black or cayenne pepper

  • 1-2 tablespoons fresh lemon juice

  • ½ cup unsalted butter, cut into pieces about 1 tablespoon each

Directions:

1. In a pan, heat olive oil on medium. Add diced onions and cook till translucent, about 5 minutes. Turn heat to medium-high and add frozen diced potatoes. Salt and pepper to taste. Cook for about 12 minutes, until potatoes start to brown.

2. Prepare Hollandaise Blender Sauce (use within a few minutes of blending):

   • Place egg yolks, salt, pepper, and 1 tablespoon lemon juice in the blender jar. Meanwhile, add butter to a small saucepan. Heat until melted, hot, and foamy. Careful not to brown.

   • Cover the jar of the blender and blend the egg yolk mixture at top speed for two seconds. Uncover, still blending at top speed, and immediately begin pouring the hot, melted butter in a thin stream of droplets.

   • Taste sauce and blend in more seasonings and lemon juice to taste

3. Prepare eggs to your preference.

4. For serving, butter the Nature’s Own Perfectly Crafted Soft Rye Bread. Add a heaping mound of corn beef hash. Top with egg and drizzle with a few tablespoons of the Hollandaise sauce.