For the hash:
1 cup leftover roasted potatoes
1 cup leftover roasted carrots
1 cup leftover brisket, shredded
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.