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

by Rachael Ray Show Staff 7:36 AM, April 15, 2014

Aired April 15, 2014

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. 

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