Country Hash
(Stafford's Pier Restaurant)


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Ingredients

8 oz. Parsnips
8 oz. Carrots
8 oz. Rutabagas
8 oz. Turnips
8 oz. Brussels sprouts
2 tsp Dry mustard
1 pinch Kosher salt
1 pinch Fresh ground black pepper
20 oz. Cooked corned beef brisket
12 Eggs (for poaching)
12 slices Toast
4 Egg yolks
2 tbs White wine
1 lb Butter
2 tbs Lemon juice
1 pinch Caynenne pepper
1 pinch Kosher salt

Instructions

Cooking Vegetables:
Beginning by prepping all vegetables, peeling the parsnips, carrots, rutabagas and turnips. Clean up the brussel sprouts by removing some of the tougher outer leaves, then cut the sprouts in quarters. Cut the peeled vegetables into 1/4 inch dice. Keeping separate. Blanch each vegetable in lightly salted water until just barely a bit of crunch in center. Remove from water quickly and cool completely. When completely cooled, gently toss everything together. This will keep in refrigerator for 5-6 days tightly covered.

Preparing Corned Beef:
Take the cooked corned beef brisket and slice it (opposite the direction of the running fibers) in to 1/4 thick slices. Take slices and dice it into 1/4 inch dice. The corned beef may also be ground through a large holed grinding plate if desired and available. This may be used right away or keep in refrigerator for up to 6 days.

Preparing Hollandaise: Melt butter over medium low heat. When completely melted gently remove white foam from surface. Pour "clarified butter" through coffee filter. Stop pouring when the thin water on the bottom is visible. Keep clarified butter warm (125 degrees, no more) until you are ready. Meanwhile place double boiler on stove top with couple inches of water. In upper pan of double boiler or stainless mixing bowl combine egg yolks and white wine. Begin whisking eggs briskly over medium heat, being careful to keep the eggs moving and the bowl rotating often to ensure even consistency. When the eggs have increased in volume and can produce ribbons when lifting the whisk then you have achieved the correct consistency. Remove the bowl from the double boiler and take away from the heat. Begin to add the clarified butter to the egg mixture by slowly pour the butter in a fine stream, while whisking continuously. Use half of the butter. Now add the lemon juice, (this will flavor it nicely as well lightly thin if necessary. Finish adding the remaining butter. Add seasonings, cayenne pepper and salt. Keep warm but do not place directly over any heat.

Assembling the Innkeepers Country Corned Beef Hash
Combine 4 ounces cooked vegetables and 4 ounces corned beef hash per person. Season with pinch of salt, black pepper and pinch of dry mustard. Place on lightly oiled griddle or in warm skillet. Turn over when first side is golden brown. When second side is a bit golden remove and place onto a warm plate. Meanwhile bring water to boil in shallow saute pan to poach eggs. Add 1 capful of white vinegar to water (this helps to keep the whites together). Poach 2 eggs per person to desired doneness. Drain eggs.Place eggs on top of golden hash and coat each egg with warm Hollandaise sauce. Serve immediately.
 
 
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