Chef Phillipe Valladares (Brasil) served this dish at Houston's 2nd Annual Green Eggs & Kale event, benefiting Urban Harvest. It's a rustic platter of kale and corn beef hash with poached eggs and spicy Hollandaise, served with warm cornbread and honey butter.
Clean, peel, and dice potatoes. Place in a bowl and toss with 2-3 tbs olive oil and season with salt and pepper. Place on an oven pan and roast at 350 degrees until tender. In a sauté pan, add the remaining olive oil and chopped shallot. Cook until translucent and add chopped kale. Cook for 3-4 minutes and add cooked potatoes. Season with salt and pepper. Top with poached eggs and hollandaise.
For the Cornbread:
Place all ingredients in a bowl and mix with a whisk until smooth. Pour into a baking pan and bake at 350 degrees for 10-15 minutes. Poke with a knife and if it comes out clean it’s done. Serve warm with honey butter.
Recipe courtesy of Basil Cafe. Photo by Kim Coffman.