Corn beef hash with fried egg and hollandaise. Glen David Wilson
Corn beef hash with fried egg and hollandaise. Glen David Wilson

Delicious silverside or is that corn beef?

IS IT corn beef, corned beef or silverside? Whatever you wish to call it, we think it's absolutely delicious.

We had a piece of corn beef on Tuesday night - every time we cook it, we must have creamy potatoes, honey carrots and sometimes even brussels sprouts with a white cheesy sauce. It definitely reminds us both of our parents and grandparents, but I think the technique we use now to cook both the meat and the sides has been slightly adjusted over the years. For instance, I know my nanna used to boil everything. The smell to this day reminds me of her little home in Morningside, Brisbane. This week we have decided to share a recipe that uses left over corn beef. It's an all rounder and gosh it's yummy.

Corn beef hash with fried egg and chive hollandaise

INGREDIENTS:

Corn Beef Hash:

 2 desiree potatoes, washed, unpeeled

 200g of left over corned beef, shredded with your hands

  ¼ of a leek, white part only, finely chopped

 2 tbs of butter, for frying

 pinch of salt and white pepper. Chive Hollandaise:

 2 egg yolks

 1 tbs of lemon juice

 30ml of white wine or water

 200g of unsalted butter

 4 tbs of chives, chopped fine

 salt and white pepper to taste. To serve:

 4 free-range eggs, to fry to serve

 1 lemon, sliced quite thick.

METHOD: Bring a large pot of salted water to the boil and then place in whole potatoes. Boil the potatoes whole until they're nearly cooked, but retain some firmness. Rinse under cold water until they are cool enough to handle, then use a knife to rub off the skin. Coarsely grate the potatoes. Mix the warm grated potato with the shredded corned beef and season with salt and freshly ground black pepper.

Melt a little butter in a large frying pan over medium heat. Add the leek and cook for 5 minutes, or until softened. Add leek to the potato and corned beef mixture and allow to cool. Divide the potato mixture into 8 patties.

Heat a little more butter in large, fry pan over medium heat. Gently place the potato patties into the pan and cook for about 3-5 minutes, or until deep brown on one side, then turn and cook the other side, adding just a touch more butter if you like.

Put the egg yolks in a blender with the lemon juice and white wine or water and blend to combine. Meanwhile, heat the butter in a small saucepan until foaming. Skim off the foam and with the blender running, pour the hot butter into the egg mixture, which will thicken a little. Or you can make the hollandaise on the stove top with a small pot of water simmering and a bowl on top - add the lemon and eggs in the bowl, then a little bit at a time add the butter, whisking continuously until the butter is melted. Add the water or white wine - continue to whisk until thick. Season the sauce with salt and white pepper before stirring in the chives. Serve warm.

In a large fry pan, fry your eggs leaving them runny. In the same pan grill the lemons on both sides until a little caramelised.

To assemble, place two corn beef hash patties on the plate, then the fried egg and spoon over some chive hollandaise sauce and place your lemon slice on the plate. Serves 4.

Dan and Steph Mulheron won My Kitchen Rules in 2013. Visit http://www.danandsteph.com.au or follow them on Facebook - Dan and Steph - My Kitchen Rules and Instagram - danandsteph13.

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