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  • Jefferson Adams
    Jefferson Adams

    Gluten-free Corned Beef Hash Benedict

    Reviewed and edited by a celiac disease expert.

    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.

    Photo: CC--Daryn NakhudaIngredients:

    • 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.


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    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.

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    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)

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    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!

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    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.

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  • 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 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. 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.

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