Beef Hash with Poached Eggs and Easy Skillet Hollandaise

This recipe is an attempt to recreate a wonderful brunch dish I had years ago in the restaurant at the El Tovar hotel at the Grand Canyon. I believe their beef hash was made with tenderloin or some other fine cut of beef, but I have made it with leftover brisket, pot roast, and various types of steak. It works especially well for leftover beef, since there are often leftover potatoes. It's quite rich and filling, and would be good for supper, too. Of course, the hash is good by itself -- or with the sauce and no egg, or with the egg and no sauce.
My Cuisinart food processor broke down a couple of months ago (it was only 30 years old!) and I haven't been able to replace the parts yet, but it occurs to me that chopping the beef, potatoes, and onion might be well suited for it. I would think you would first chop the beef and onion, then add the potatoes. Probably just a pulse or two for each...

Beef Hash

4 tablespoons butter
2 cups finely chopped or shredded beef
3 cups finely chopped boiled potatoes
1 onion, diced
1/2 cup milk
fresh ground black pepper
chopped parsley

Melt the butter in a frying pan. Combine beef and potatoes in a bowl and add the onion and milk. Stir to mix.  Add pepper. Spread the mixture evenly in the frying pan and cook over low heat, shaking the pan occasionally or loosening edges with a spatula. When the hash is well browned on the bottom use the spatula to fold it over like an omelet.  Divide into individual servings and top with parsley. Or, if you will be adding the poached eggs and/or Hollandaise, put the hash in a low oven to stay warm. Don't add the parsley until ready to serve.

Both poached eggs and  Hollandaise require close attention. But both cook quickly. I suggest poaching the eggs first and allowing them to rest and drain on saucers with a paper towel while you make the Hollandaise, because the Hollandaise really is better served immediately. When it's time to top the hash with the eggs, grip the paper towel and tilt the saucer to slide the egg onto the hash (they may need a little prodding with your finger or a spoon).

Easy Skillet Hollandaise

I have always had success with this technique, which I found at Cooks.com, but I read somewhere else that only experts should attempt it. I don't know why. I'm really not an expert. But this seems a lot easier and less cumbersome than the double-boiler method, and more flavorful than the blender method.

4 egg yolks
2 tablespoons lemon juice
2 sticks butter (1/2 pound) in chunks
pinch cayenne
1/2 teaspoon sea salt (or to taste)
pinch of white pepper (optional)

Beat egg yolks over low heat in a small skillet for about 5 minutes.  This is the tricky part.  The eggs should be heated until you can see the bottom of the pan with a stroke of the whisk. If the temperature is too hot, the eggs will scramble. If it's not hot enough, the sauce will be too thin and may separate.
When the eggs are ready as described above, lower heat to the very lowest setting and begin to add the chunks of butter, one at a time, stirring after each addition. Then stir in salt, pepper, cayenne, and lemon juice.

Turn off the heat immediately when the sauce has reached the desired consistency.

Remove hash from warming oven, and place servings onto plates. Top each with a poached egg and a spoonful of Hollandaise, and sprinkle with parsley.