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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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It took me 20 years or more Barry so I wouldn't claim any great insight on this I had a 'eureka' moment, up until then I was walking around with multiple symptoms and not connecting any dots whatsoever. It is very, very difficult to diagnose and that's something that's reflected in so many of the experiences detailed here. A food diary may help in your case. It helped me to connect the gaps between eating and onset. It could help you to track any gluten sources should you go gluten free. It is possible for your reactions to change over time. As to whether its celiac, that's something you could explore with your doctor, stay on gluten if you choose to go that way. best of luck! Matt

I took Zoloft once. Loved it until it triggered microscopic colitis (colonoscopy diagnosed it). Lexapro did the same. However, I have a family member who is fiagnosed celiac and tolerates Celexa well.

Thanks for the update and welcome to the club you never wanted to join! ?

Jmg, I am glad you were able to come to the realisation that the culprit was in fact gluten. For me its not so simple. IBS runs in the family, as do several food intolerances. Its just in the last while that I can finally reach the conclusion that for me its gluten. The fact that it is a delayed effect-several hours after, made it harder. Friday I had some KFC, felt great. Saturday evening felt sleepy, Sunday felt awful and my belly was huge. I think I have gone from mildly sensitive to full blown celiac over the course of five years-if that possible. Thanks for all your help.

I thought I'd take a moment to provide an update, given how much lurking I've done on these forums the last year. It took a long time, but I've since had another gastroenterologist visit, many months of eating tons of bread, and an endoscopy where they took several biopsies. I have to say, the endoscopy was a super quick and efficient experience. During the procedure they let me know that it looked somewhat suspicious, causing them to take many biopsies, and then did comprehensive blood work. About a month later, I received a call telling me that the TTG came back positive a second time, and that the biopsies were a mix of negative (normal) results and some that were positive (showing blunting of the villi). As a result, I've been given a celiac diagnosis. It's been about a month now that I've been eating gluten free. Not sure if I'm really feeling all that different yet. It's a bit twisted to say, but in some way I was hoping for this diagnosis ? thinking how nice it would be to have an explanation, a plan of action, and feeling better. It's certainly no small change to be totally gluten free, but I'm hopeful.