Potato, Kale and Corned Beef Hash

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.

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Course Entrées

Ingredients

Hash:

3 oz shaved corned beef
8-10 eggs
2 cups chopped kale
1 cup hollandaise sauce seasoned with paprika
4 yellow potatoes diced
2 large sweet potatoes diced
1 shallot chopped
4-6 tbs olive oil
Salt and Pepper to taste

Cornbread:

2 eggs
6 oz bread flour
5 oz water
4 oz sugar
3 oz corn oil
2 ½ oz cornmeal
½ oz baking powder
2 tbs milk powder
Pinch salt

Instructions

For the Hash:

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.

Notes

Recipe courtesy of Basil Cafe. Photo by Kim Coffman.

Keyword corned beef, hash, kale, potato

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