Recipe: Turn your Christmas leftovers into a tasty delight

Corned beef hash with fried egg and chive hollandaise.
Corned beef hash with fried egg and chive hollandaise. Glen Wilson

WE HOPE you have wonderful Christmas celebrations with friends and family tomorrow.

No doubt you will eat till you are stuffed at lunch and then do it again for dinner with the leftovers.

Now, what do you do with all those leftovers?

After eating the same thing for a few days it's nice to come up with new dishes. Why not turn them into a delicious breakfast?

The recipe we have included helps with any left over silverside - but you can pretty much use any protein.

Corned beef hash with fried egg and chive hollandaise:

Serves 4

HASH INGREDIENTS: 2 desiree potatoes, peeled, 200g of left over corned beef shredded with your hands, 2 tbs of butter, for frying, ¼ of a leek, white part only, finely chopped, pinch of salt and white pepper, 4 free-range eggs, to fry to serve, 1 lemon, sliced quite thick

HOLLANDAISE INGREDIENTS: 2 egg yolks, 1 tbs of lemon juice, 30ml of white wine or water, 200g of unsalted butter, 4 tbs of chives chopped fine, salt and white pepper


METHOD: Bring a large pot of salted water to the boil and then place in whole potatoes. Boil the potatoes whole until they're nearly cooked, but retain some firmness.

Rinse under cold water until they are cool enough to handle. Coarsely grate the potatoes. Mix the warm grated potato with the shredded corned beef (or any protein you wish to add) and season with salt and freshly ground black pepper.

Melt the little amount butter in a large frying pan over medium heat. Add the leek and cook for 5 minutes, or until softened. Add leek to the potato and corned beef mixture and allow to cool. Divide the potato mixture into 8 patties or as much as you can.

Heat a little more butter in a large fry pan over medium heat. Gently place the potato patties into the pan and cook for about 3-5 minutes, or until deep brown on one side, then turn and cook the other side, adding just a touch more butter if you like.

For the hollandaise, put the egg yolks in a blender with the lemon juice and white wine or water and blend to combine. Meanwhile, heat the butter in a small saucepan until foaming. Skim off the foam and with the blender running, pour the hot butter into the egg mixture, which will thicken a little (you can also use a stick blender for this or a hand-held mixer).

Season the sauce with salt and white pepper before stirring in the chives. In a large fry pan fry your eggs leaving them runny. In the same pan grill the lemons on both sides until a little caramelised.

To assemble, place down two corned beef hash patties on the plate, place on fried egg and then spoon over some chive hollandaise sauce and place your lemon slice on the plate.

Topics:  cooking dan and steph mulheron general-seniors-news my kitchen rules recipe

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