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Gluten-free Corned Beef Hash Benedict

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.

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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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4 Responses:

 
Mary
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
16 Mar 2015 11:34:59 AM PDT
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.

 
Jan Lovern
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
16 Mar 2015 1:56:03 PM PDT
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)

 
Jefferson
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
17 Mar 2015 4:21:21 PM PDT
Thanks for that tip!

 
Renee
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
23 Mar 2015 8:14:17 PM PDT
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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I believe the talk around this forum is that cheerios are not gluten free enough for people with celiac at this time. I don't know if anything has changed on that and when their lawyer calls me I'll quickly delete this. haha

Could be we generally say get off of dairy for a few months when going gluten free. The part of the intestines that produce the enzymes, and help break down dairy are associated with the tips of the villi, which are the most damaged if not gone in celiacs. THIS is why most of us end up with a lactose intolerance early on. And most can introduce it later after healing. As to her symptoms with it there was a bunch of research about dairy permeated the gut and causing neurological issues in a autism study I was looking at years ago. And there have been other studies about damaged intestines and how the hormones in milk can easier effect ones body. Personally I also have a huge grudge against dairy on a personal level as it is not natural to suck on a cows tits and drink the stuff, nor your dogs, nor a rabbits......I mean come on even Human Breast milk you would find odd to drink as an adult right? Back in the past dairy was a great way to get calories and fats when there was famine, etc around I mean it is meant to make a calf grow into a 500+lb cow. But on a genetic and hormonal level it is not really for human consumption and now days the whole corporate BS propaganda push and dairy farms shove that oh its healthy stuff down your throat. There are plenty of dairy free options for everything feel free to message me if you need help finding anything I have been dairy free for over a decade.

The full celiac panel checks TTG IGA and IGG, DGP IGA and IGG, IGA, EMA as Jmg stated above. Your test included TTG IGA and IGA. If your IGA was low, a low on TTG IGA would be inconclusive. But your IGA is fine. A high on any one test is a positive for celiac and should lead to an endoscopy for confirmation. So I'd get tested for TTG IGG, DGP IGA and IGG and EMA since there are symptoms. Warning I'm not a doc.

I did a gluten challenge for my endoscopy and requested a second blood test after my follow up with the consultant. I never did see those results but my GP said no celiac was indicated: Which left me gluten free for life, that wasn't an option after the challenge, but with a less satisfactory diagnosis, one by omission rather than the definitive 'you're celiac' one I was expecting. Yes! I have been 'properly' glutened on a couple of occasions but on several more I've detected a change or a reaction based on what could only have been trace amounts. NCGS is as yet poorly understood but patients tend to have more neuro symptoms than digestive. That's definitely been my experience, although it was only after going gluten free that I realised quite how many digestive symptoms I had just been living with as 'normal'. Close friends and family get the full explanation. 'I have an auto immune disease similar to 'coeliac etc.' If they stay awake long enough I'll tell them about the less than perfect testing process I went through or the Columbia Med research and the possibility of a blood test soon. They can see the difference between me on gluten and off it so they understand its not all in my head* If I'm ordering food in a restauarant or asking questions about food prep etc I will often just self declare as coeliac - people are aware of that and understand those requests are medical rather than fad diet based. I don't have any problem doing this, I'm not going to claim that and then cheat on dessert for instance and to be honest I expect once the research is complete the two conditions may wind up alongside others as different faces of the same coin. In the meantime I safeguard my health and avoid getting into a detailed conversation about genuine gluten sensitivity versus faux hipster posturing! *apart from the bits which are in my head

I originally had it on my face and scalp. (22 years ago) First biopsy with dermatologist came back as folliculitis. Then when I had a new outbreak on my upper back, she was able to remove a nice clean blister and we got the diagnosis of DH. She started me on Dapsone (100mg/day) and gluten free diet. Now I take 25-50 mg/day. My understanding at the time was that DH was the skin version of Celiac. Did a lot of research on my own. I met Dr. Peter Green at a Gluten free Vendors Fair and he said that a diagnosis of DH IS a diagnosis of Celiac, even if no other symptoms. So I stay gluten-free