Oh how I love brunch!! I love just kicking back on a lazy day and sampling unique brunch menu items around the Charlotte area. My favorite place to brunch is Famous Toastery Dillworth in uptown Charlotte. Their Corned Beef Hash Eggs Benedict is so divine. I decided to craft my own brunch today and add a little twist….BACON!!! Because everything is always better with bacon!! Happy Brunch!!
Corned Beef-Bacon Hash Eggs Benedict
4 Slices of cooked Bacon (crumbled)
3 Slices of Corned Beef (grilled and chopped)
2 cups of shredded potatoes
4 eggs (scrambled)
1/4 onion (sliced and caramelized
1 tsp of seasoning salt
2 tsp of unsalted butter
Slice onion and caramelize. This is a slow process about 20-30 mins so start this first. Once done, set aside.
Grill or fry bacon. Once cooled, crumble and set to the side. Grill or fry corned beef. Chop and set to side with bacon (you can put in same bowl of you like).
Cook shredded potatoes in pan with 1 tsp of unsalted butter. Add 1 tsp of seasoning salt, crumbled bacon, and chopped corned beef. Stir until golden brown.
Scramble 4 eggs with 1 tsp of unsalted butter.
Now it’s time to assemble. Place the hash on the plate first. Next top the hash with the carmalized onions. Add the scrambled eggs on top of the carmalized onions. Top it all off with a delicious Hollandaise Sauce!!
3 Egg Yolks
1/2 cup of unsalted butter (melted)
1 tsp salt
1 tsp pepper
1 tsp garlic powder (my twist)
1/2 tsp cayenne pepper
1 tsp cold water
Juice of 1/2 lemon
Separate 3 eggs and place yolks in blender. Melt butter in place in cup. In blender, add lemon juice, salt, pepper, garlic powder, cold water, and cayenne pepper. Blend at slow speed for 2 mins. Slowly add the melted butter and blen at medium speed for 6 mins. Sauce should expand and be creamy.