Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Jefferson Adams

    Gluten-free Corned Beef Hash Benedict

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    Photo: CC--Daryn Nakhuda
    Caption: Photo: CC--Daryn Nakhuda

    Celiac.com 03/12/2015 - What to do with leftover corned beef and cabbage? Why, prepare an amazing brunch feast that will have your guests smiling.

    Making this corned beef hash Benedict is a simple matter of quickly combining a few ingredients.



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Ingredients:

    • 4 medium potatoes, boiled firm and cubed or roughly mashed
    • 2 cups corned beef
    • 2 tablespoons butter
    • ¾ cup onions, cooked, reserved from corned beef
    • ¾ cup cabbage, cooked, reserved from corned beef
    • ½ cup red or yellow bell pepper, diced
    • salt and pepper
    • 8 eggs, poached
    • Hollandaise sauce, see recipe below

    Directions:
    First, make your Hollandaise sauce using the recipe below.

    Next, start with fully cooked corned beef and cabbage.

    In a skillet cook chopped onion, a diced yellow bell pepper in olive oil until they start to brown.

    Add the boiled potatoes and cook, stirring until brown.

    Add in 2 cups of chopped up corned beef, and some salt and pepper. Cook until hot.

    In a separate skillet with a fitted lid, toss the cabbage with ½ cup of the reserved cooking liquid from the corned beef.

    Cover and cook until softened.

    Once done, reserve 1 tablespoon of the liquid, and drain the rest away.

    Either add the cabbage and remaining liquid to the corned beef hash, or serve on the side.

    Spoon onto a plate and top with poached, or over-easy egg and hollandaise sauce.

    Gluen-Free Hollandaise Sauce Recipe

    Ingredients:

    • 4 egg yolks
    • 1 tablespoon freshly squeezed lemon juice
    • ½ cup unsalted butter, melted (1 stick)
    • Pinch cayenne
    • Pinch salt

    Directions:
    Melt butter and put aside.

    Whisk egg yolks and lemon juice together in a glass or steel bowl, until the mixture thickens and doubles in volume.

    Place the bowl over a saucepan containing barely simmering water (or use a double boiler). If using using saucepan method, be sure to keep the bottom of the bowl out of the water. You just want the heat from the hot water.

    Continue to whisk rapidly. Be careful not to let the mixture get too hot or the eggs will scramble. Slowly add the melted butter and keep whisking until the sauce is thickens more and doubles again in volume.

    Remove from heat, whisk in cayenne and salt. Spoon over eggs, veggies, or whatever you like.

    If you need to, you can cover the pot and keep it in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water and stir to desired consistency before serving.

    0

    User Feedback

    Recommended Comments

    It seems funny to have a gluten free ("gluen free?") recipe for Hollandaise sauce as it is by nature gluten free. My corned beef is always accompanied by potatoes, so I have already cooked potatoes to use in the hash. And cabbage wedges are par cooked until tender/crisp so it can go right in, chopped up. I'd use fresh onions so they're not overcooked. Good idea.

    Share this comment


    Link to comment
    Share on other sites

    easier sauce: in a blender add:

    4 egg yolks, 2 tbs lemon juice,1/2 teaspoon salt, dash Tabasco - Process for 3 seconds & still processing, pour in bubbling melted butter. It is essential that the butter be bubbling or the sauce will not thicken. ( James Beard recipe)

    Share this comment


    Link to comment
    Share on other sites
    easier sauce: in a blender add:

    4 egg yolks, 2 tbs lemon juice,1/2 teaspoon salt, dash Tabasco - Process for 3 seconds & still processing, pour in bubbling melted butter. It is essential that the butter be bubbling or the sauce will not thicken. ( James Beard recipe)

    Thanks for that tip!

    Share this comment


    Link to comment
    Share on other sites

    Looks like it will turn out very tasty. Just happened to notice there are a couple things missing from the ingredients list that appear later in the directions. Olive oil and the liquid reserved from cooking the corned beef. Thank you so much for this site.

    Share this comment


    Link to comment
    Share on other sites


    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    This recipe comes to us from Kimberly Dungan.
    This is using an 8x8 casserole dish: Just add the appropriate amounts to all the ingredients to make a larger dish. Fill your casserole dish with potatoes (line them up to fill it so you know how many to use). Peel and boil the potatoes (cutting them into small chunks will allow faster cooking). Drain the potatoes and put them onto a cookie sheet Bake for ten minutes (not any more ­ they will get a hard crust otherwise) in a 375 degree oven. After taking them out of the oven, put into a large mixing bowl, set aside.
    Chop ½ onion and 3 slices of Fat Free Jennie-O Turkey bacon (or ...

    Scott Adams
    3 pound head of cabbage
    2 green peppers chopped
    1 large onion chopped
    2 cups sugar
    Bring to a boil:
    ½ cup vegetable oil
    1 cup gluten-free cider vinegar
    2 teaspoons salt
    2-3 teaspoons celery salt
    Cool, and pour over cabbage mixture and refrigerate. The longer it stands the better it is.

    Jefferson Adams
    I’m hard pressed to find any food that isn’t made better by adding melted cheese. Gratins are a great way to serve up a variety of vegetable and traditional gratins, which typically contain breadcrumbs and flour, are easily adaptable to better suit a gluten-free diet. I love dishes that encourage variation.
    I use sharp cheddar and Parmesan because the saltiness mingles with the sweet tomatoes, and melts into bites of dichotomous perfection. Experiment with different cheeses to explore different flavor combinations. A more sophisticated version might include smoked Gouda or creamy butternut squash.
    Ingredients:
    4 medium zucchinis, sliced int...

    Jefferson Adams
    Update chicken night with fresh apples and seasonal cider for a meal that feels like fall. Anytime you cook down apple cider, the flavor intensifies making this a nice pair to rice and vegetables, whichever you happen to have on hand. A crisp Granny Smith works best to compliment the cider, but any apple will do.
    Ingredients:
    4-5 boneless chicken breasts or thighs
    1 ½ cups apple cider
    1 small onion, chopped
    1 apple, sliced into ¼-inch wedges
    2 cloves garlic, chopped
    2 tablespoons olive oil
    2 tablespoons butter, divided
    1 teaspoon fresh thyme
    1 teaspoon fresh rosemary
    Salt and pepper for seasoning
    Directions:
    Rinse a...