Eggs Benedict with Corned Beef & Cabbage Hash Irish style

• The night before your breakfast/brunch. In a 5 quart crock pot, throw in the quartered onion.
• Place in the beef brisket, fatty side up.
• Pour the beer over the brisket, and pour water over it until it is almost covered.
• Put the lid on and cook on low overnight for 10 hours.
• In the morning, pull it out and set it on a cutting board. Allow it to rest for 10-15 minutes before slicing. Reserve the onions and cooking liquid.
• In the meantime, make your Irish Soda Bread, bake it, and set it aside.
• Make your hollandaise sauce, and keep warm resting over a double boiler on low until ready to use. (If it thickens up to much by the time you’re ready to use it, just add a few drops of water until its back to its correct consistency!)
• To assemble, toast a slice of the Irish soda bread, and cut it in half.
• Place a slice of tomato on each half, followed by a spoonful of wilted spinach.
• Add on a slice or two of the beef brisket. Place a poached egg on top.
• Spoon on some hollandaise sauce.

To make the Corned Beef and Cabbage HashRoughly smash up the boiled potatoes.

• Add in 2 cups of chopped up corned beef, and some salt and pepper
• Heat a large skillet up to medium-high heat, and ,e,t the 2 Tablespoons of butter.
• Add the reserved onions from the crock pot and using a spatula push the potato mix down flat.
• Cook until brown and flip cooking the other side until brown. Roughly toss.
• In a separate skillet with a fitted lid, toss the cabbage with 1/2 cup of the reserved cooking liquid from the corned beef.
• Cover and cook until softened.
• Once done, drain all except 1 tablespoon of the liquid.

Add the cabbage and remaining liquid to the corned beef hash. Toss to mix thoroughly.