Ryan Scott’s Brisket Hash with Poached Eggs and Spicy Mustard Hollandaise

Use the leftovers from Ryan Scott's Beer Beef Brisket over Roasted Potatoes and Vegetables to make this dish.Serves 4 servings


  • For the hash:
  • 1 cup leftover roasted potatoes
  • 1 cup leftover roasted carrots
  • 1 cup leftover brisket, shredded
  • 1 egg
  • 1 teaspoon sage, finely chopped
  • 1 1/2 teaspoons thyme, finely shopped
  • Salt and freshly ground pepper 
  • 2 tablespoons olive oil
  • For the hollandaise:
  • 3 egg yolks
  • 1 teaspoon water
  • 1 1/2 sticks cold, unsalted butter, cut into small pieces
  • 1 teaspoon lemon juice
  • 1/2 teaspoon tarragon, finely chopped
  • 1/8 cayenne pepper
  • 1/4 teaspoon hot sauce, such as Tabasco
  • 4 eggs, poached
  • 2 cups spinach
  • 1 tablespoon butter

To prepare hash: Mash potatoes until slightly chunky. In a large bowl, mix potatoes, carrots, beef, egg, sage and thyme until just combined. Season with salt and pepper to taste. Scoop 1/4 cup portions and form each into logs about I/2 thick. 

Heat olive oil in a large skillet over medium-high heat and cook hash for about 5 minutes, flip and cook for another 5 minutes. 

To prepare the hollandaise: In a double boiler over medium heat, whisk eggs and water about 3-5 minutes, until lightens in color and egg thickens. 
Pour into a food processor and gradually add butter one piece at a time, until fully incorporated. Mix in lemon juice, tarragon, cayenne and hot sauce. 
In a medium sauté pan, melt 1 tablespoon butter and sauté spinach until wilted, about 3 minutes 

Serve hash on a bed of sautéed spinach with poached egg on top and hollandaise sauce generously spooned over.