Description
A warm and cozy breakfast indulgence featuring crispy hash browns, tender corned beef, and sunny-side-up eggs smothered in rich Hollandaise sauce.
Ingredients
Scale
- 435 grams all-purpose flour (3 1/2 cups)
- 120 grams whole wheat flour (1 cup)
- 1 tablespoon white sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 415 milliliters buttermilk (1 3/4 cups)
- 56 grams butter (about 4 tablespoons)
- 1 large egg, lightly beaten
- 2 large potatoes, peeled
- 2 tablespoons butter
- Salt and pepper, to taste
- 2 egg yolks
- 2 teaspoons lemon juice
- 2 tablespoons hot water
- 115 grams unsalted butter, melted (4 ounces)
- 30 grams Irish white cheddar cheese, shredded (1/4 cup)
- 1–2 tablespoons milk, as needed
- Pinch of cayenne pepper
- Salt, to taste
- 200 grams thinly sliced corned beef (about 8 ounces)
- 4 large eggs
- 1 tablespoon vinegar
- Salt and pepper, to taste
- Chopped parsley or chives, for garnish
Instructions
- Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
- In a large bowl, mix all-purpose flour, half of the whole wheat flour, baking soda, sugar, and salt. Rub in the butter until the mixture resembles coarse breadcrumbs.
- Make a well in the center, add the buttermilk and egg, stir to combine into a dough, then knead briefly into a round loaf and place on the baking sheet. Cut a cross on top and optionally brush with egg wash and seeds before baking for 30-35 minutes.
- Grate the potatoes, squeeze out excess moisture, then melt butter in a skillet over medium-high heat. Add potatoes, press down gently, season, and cook for about 5-7 minutes per side until golden brown.
- In a heatproof bowl, whisk egg yolks, lemon juice, and hot water until thickened. Place over barely simmering water and whisk continuously while slowly drizzling in melted butter until thickened. Mix in cheese, add milk if necessary, then stir in cayenne and salt.
- Warm corned beef in a non-stick skillet until crispy. Crack eggs into the skillet and cook until whites are set, yolks remain runny, seasoning with salt and pepper.
- On each plate, layer a slice of toasted soda bread, a hash brown, corned beef, and a sunny-side-up egg. Drizzle with Hollandaise and garnish with herbs.
Notes
Serve with Irish coffee or breakfast tea for the perfect pairing. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 30
- Cook Time: 30
- Category: Brunch
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 5g
- Sodium: 870mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 350mg