Shamrock Benedict

Directions

Boxty

Peel and boil one pound of potatoes until fork tender. Drain from the liquid, mash and keep warm. Grate the remaining potatoes and drain excess any excess liquid. In a large bowl, combine the mashed and grated raw potatoes. Add milk, salt and egg. Stir to combine. Mix in flour and black pepper. Combine fully, but do not over-mix, as this will cause the cakes to become gluey and starchy. In a large, non-stick skillet over medium heat, melt enough butter to coat the bottom of the pan lightly. Drop batter, ¼ cup at a time, into hot pan, spreading to approximately ¼-inch thickness. Cook until golden, flip and continue cooking until done. Keep warm.

Shamrock Hollandaise

Combine egg yolks, lemon juice, salt, herbs and food coloring in a blender. Purée until smooth. Melt butter in a saucepan over medium-high heat until sizzling. With blender running, carefully mix the egg mixture with butter until they emulsify. Put in a saucepan and heat, stirring occasionally, until heated through. Use immediately.

Poached Eggs

Bring two inches of water in a pan to a simmer. Adding vinegar to the water helps the egg whites set. Crack fresh eggs into a cup and then gently pour the egg into the water (swirling the water beforehand may help hold the egg’s shape). Cook the egg for about four minutes and remove with a slotted spoon.

To assemble, place two warm slices of corned beef on top of each boxty. Add the poached eggs and spoon the hollandaise over the plate. Serves four.