I find food inspiration almost everywhere I go, which is what I think a lot of writers and bloggers say about how they come up with new recipe ideas: at the farmer’s market, while traveling or even just out to brunch on a Sunday. We recently met friends at a restaurant in Jersey City, our former stomping ground, and one dish caught my eye immediately for its unique name: the rabbi’s revenge, which featured challah french toast served with corned beef hash, poached eggs and hollandaise.
I wanted to recreate the dish at home with a few kosher-friendly tweaks, and here it is. It’s not diet food, it’s not gluten-free, but it is a little sweet, a little savory, hearty and decadently delicious. It is also kid and dog approved.
A few notes: if you wanted to leave out the corned beef, you could add a traditional hollandaise back into this dish. You will likely need 3 different pans to prepare this brunch dish. You can save time by boiling the potatoes for the hash the night before.
Ingredients
For the corned beef hash:
- 2 Tbsp vegetable oil
- 1 lb red skinned mini potatoes, boiled until fork tender (you can prepare this ahead of time)
- 1/2 lb thick-cut corned beef, roughly chopped (thin cut will also work in a pinch)
- 1 small onion, diced
- 1/2 red bell pepper, diced
- 2 garlic cloves
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp chili powder
- salt and pepper to taste
- vegetable oil
For the french toast:
- 3 eggs
- 1 cup almond milk, vanilla soy creamer or soy milk
- 6-8 leftover slices of challah
- vegetable oil or coconut oil for greasing pan
4 whole eggs
Directions
- To make the hash, heat 2 Tbsp vegetable oil in a large pan or cast iron skillet over medium heat. Saute onion and pepper for 3-4 minutes, until soft. Add garlic and saute for another 2 minutes. Add potatoes, corned beef and spices and mix using spatula for 1 minute.
- Press potato mixture down in pan using back of spatula, and allow to cook for 6-7 minutes without touching. Flip over potatoes for another 7-10 minutes, until browned and slightly crispy on both sides. Remove from heat, and set aside.
- To make the french toast, whisk together the 3 eggs and 1 cup non-dairy milk in a large shallow bowl. Dip slices of challah in egg mixture and allow to soak for 2-3 minutes. Flip over and allow to soak for another 1-2 minutes.
- Heat vegetable oil in another pan over medium heat. Cook on each side for 2-3 minutes, until golden brown.
- Divide hash onto four plates. Top with 1-2 pieces of french toast on each plate.
- Serve with fried eggs, poached or scrambled eggs on top, depending on your preference.
