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Corn and Cherry Tomato Hash with Poached Duck Egg and Truffle Hollandaise

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Thursday, 19 July 2012
List of viewable recipes from "I Love Corn" by Lisa Skye

Recipe from I Love Corn by Lisa Skye (Andrews McMeel Publishing, 2012)

Executive chef-owner Naomi Pomeroy | Beast Portland, OR

Serves 4

ImageI make hash every week at Beast, based on whatever I find fresh at the farmers' market. I always use waxy potatoes as the base (large enough to be cut into a nice ¼- to ½-inch dice), and then whatever else is awesome . . . peas, favas, and morels in the spring; corn, cherry tomatoes, crab, and a little bacon in the summer. . . .I like to serve the hash with a poached egg. It can be a regular farm-fresh chicken egg or a duck egg, which I like because it brings extra richness. I serve it with a rustic piece of very lightly toasted bread to soak up everything, and I always garnish the egg with something, such as a sprinkle of special salt or chiffonade of basil.

  • 4 large egg yolks
  • 2 teaspoons sherry vinegar, plus more if desired
  • 1 tablespoon boiling water
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled to room temperature
  • ½ teaspoon truffle salt, plus more for serving
  • 4 medium-size waxy yellow potatoes, diced
  • 2 small handfuls ¾-inch-diced green beans (about 10 beans)
  • 2 strips uncooked bacon, cut into ½-inch dice
  • ½ yellow onion, cut into small dice
  • ½ tablespoon extra-virgin olive oil
  • 4 ears fresh corn, kernels removed (about 3 cups)
  • ½ pint cherry tomatoes, halved
  • ½ pound cooked lump crabmeat (optional)
  • 4 slices of your favorite bread
  • 1 tablespoon white vinegar
  • 6 to 8 duck eggs (see Contributor Notes)

Preheat the oven to 400°F and place a rack near the top.

Fill the bottom of a double boiler halfway with water and bring it to a light boil over medium heat.

Whisk the egg yolks with the 2 teaspoons of sherry vinegar and boiling water until they become pale and warm and reach the ribbon stage, which is when they have become the consistency of semithick cream. Pour the mixture into the top of the double boiler and whisk until tripled in volume. Remove the double boiler from the heat but keep the bowl on top while whisking constantly. Slowly, while whisking, pour in the room-temperature melted butter. Remove the bowl after all the melted butter is incorporated. Adjust the seasoning with truffle salt and an extra dash of sherry vinegar, if desired. Set aside.

Fill a large pot halfway with water, salt it, and bring it to a boil over medium-high heat. Add the potatoes and cook until just tender, not falling apart, 3 to 4 minutes. Drain quickly and run them under cold water to stop the cooking process. Set aside.

Fill a medium-size bowl halfway with ice water and set aside. Fill a medium-size pot halfway with water, salt it well, and bring it to a boil over high heat. Drop the green beans into the water and blanch for 3 minutes, then transfer to the ice bath.

In your largest oven-safe skillet over medium-high heat, fry the bacon and onion together for 4 to 6 minutes, until the bacon begins to release some of its fat. Lower the heat to medium and add the oil. Stir in the potatoes and cook until they begin to brown, 5 to 6 minutes, shaking the pan or stirring constantly. Add a little salt and pepper. Add the corn and cook briefly. Remove from the heat and add the green beans and tomatoes (don't cook them-just let them get hot). If using the crabmeat, add it to the hash now, too. Set the hash aside.

Place the bread on a baking sheet and bake until lightly toasted, 6 to 8 minutes. Remove from the oven and set aside. Turn off the oven. Place the hash in the oven to keep it warm.

Fill a medium-size pot halfway with water, add the white vinegar, and bring it to a boil over medium-high heat. Lower the heat to medium-low to stop the water from boiling. Poach the duck eggs by placing them in individual ramekins and gently dipping them into the water to turn them out. Don't mess with them until you see the egg whites are cooked, 3 to 4 minutes per egg. Remove the eggs with a slotted spoon so they can drain. (Part of the poaching can be done ahead, as well. You can take them out when they are still very soft in the yolk and then place them back in the water for a second to rewarm them later.)

To serve, place some hash on each plate with a piece of toast next to it. Place a poached egg on top and finish with a dollop of truffle hollandaise and a sprinkle of truffle salt.

Contributor Notes: It's good when everything in this dish is of similar "hash" size, thus I recommend keeping everything under ½-inch dice.

Use heirloom tomatoes in place of the cherry tomatoes for a special touch and even more delicious flavor combination! It is a good idea to poach a few extra duck eggs, just in case one goes sideways on you and decides to break.


Last Updated ( Thursday, 19 July 2012 )
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