Green Eggs & Hash

Corned Beef Hash

1. Heat a non-stick pan on medium-high heat with oil.
2. Add the potatoes to the pan with a pinch of salt and give a quick stir.
3. Gently flatten the potatoes in the pan and allow them to get crispy, about 3-5 minutes.
4. Add in the corned beef and peppers and stir to combine.
5. Continue to cook until the corned beef is browned and the peppers are cooked, about 3-5 minutes.
6. Adjust seasoning with salt and pepper and serve.

Leek Irish Soda Bread

1. Preheat Convection Steam Oven to 210oF on steam.
2. Spray a 9” cake pan with non-stick spray.
3. Take the tops off the leeks, slice them in half, cut them into ¼” half-moons, put them in a bowl, cover them with water, mix them around, and let them sit for 10 minutes.
4. Lift the leeks out of the water, dry them with a paper towel, and place them on the perforated tray of the Convection Steam Oven.
5. Steam the leeks for two minutes.
6. Preheat the Convection Steam Oven to 325°F on convection/humid.
7. In a bowl, whisk together the flour, salt, and baking soda.
8. Add the butter to the bowl.
9. Break the pieces of butter up into pea-sized pieces using your hands.
10. Add in the leeks and whisk to combine.
11. Using a wooden spoon, make a well in the flour.
12. Pour the buttermilk and oil into the well and mix the dough together with a wooden spoon.
13. Once the flour is fully incorporated, shape the dough into a ball and place into the prepared cake pan.
14. Cut an X on top of the dough and lightly brush buttermilk on top.
15. Bake for 55 minutes.
16. Allow to cool for 20 minutes before removing from the pan, and then allow to fully cool before enjoying.

Hollandaise

1. In a small saucepan, combine the egg yolks, Tbsp of lemon juice, and water, and whisk to combine.
2. Place the saucepan on the Wolf Dual Fuel Range and set the heat to medium-low on simmer.
3. While constantly whisking, slowly drizzle in the clarified butter.
4. Once all the butter has been emulsified, transfer the sauce to a bowl.
5. Adjust seasoning with salt and lemon juice and serve.

Variations

1. Spicy: Add Tabasco and or cayenne pepper to taste.
2. Bernaise: Replace the lemon juice with white wine or white wine vinegar. Sauté 1 Tbsp of finely minced shallot with 1 Tbsp of fresh tarragon. 
3. Spinach: Replace the water with spinach pure (made from 1 cup of spinach steamed in the Convection Steam Oven for 2 minutes, then blended until mostly smooth)

Full Dish

1. 1. Toast the soda bread on a sheet pan, on broil, on high for 2-3 minutes.
   2. Place the hash on top of the soda bread.
   3. Place the eggs on top of the hash.
   4. Top the eggs with Hollandaise.
   5. Garnish Green Eggs & Hash with sliced scallions.