For the corned beef: Mix together the kosher salt, brown sugar and pink salt. Cover both sides of the brisket
with the salt cure
and refrigerate for a minimum of 10 days.
Rinse off the cure and pat the brisket dry. Place the brisket in a large pot, add water to cover and simmer for 3 hours.
For the hollandaise: Whisk
together the egg yolks and lemon juice in a bowl. Set the bowl over a pot of simmering water. Cook, whisking continuously, until the mixture has thickened enough to hold a number eight drawn in the base of the bowl with a whisk. (Don't let the eggs get too hot or they'll scramble.)
Remove the bowl from the pot and, whisking, slowly drizzle
in the clarified butter
. Continue whisking until the sauce has thickened and doubled in volume. Add the hot sauce and salt. Cover and set aside.
For the poached eggs: Fill a high-sided skillet with five parts water to one part vinegar and bring to a bare simmer
. Slide in the eggs, one at a time, and poach
until the whites are just set but the yolks are still soft, 2 to 3 minutes. Remove the eggs with a slotted spoon and set aside.
For the corned beef hash
the butter in a saute pan over medium heat. Add the green bell peppers
and red onions
and saute until the peppers are soft. Add the beef stock
and 4 ounces of chopped corned beef to the pan and cook until warmed through.
Meanwhile, in a separate pan, fry
in the vegetable oil. When crispy, add the potatoes to the corned beef and vegetables and toss to combine.
To assemble: Toast the bagel halves and transfer to a plate, face up. Spoon the corned beef hash over the bagel halves, trying to get as much hash inside the scooped out sections as possible. Top each bagel half with a poached egg and a spoonful of hollandaise sauce
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.