STUDIO CITY ( — Chef Mark Kalenderian from The Tam O’Shanter stopped by CBS 2 This Morning for Foodie Friday to share St. Patrick’s Day recipes!

The Tam O’Shanter, which is located at 2980 Los Feliz Blvd., will host a weekend-long celebration including an Irish-themed “Kegs & Eggs” brunch from 10:30 a.m. to 2:30 p.m. Saturday through Monday.

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Lawrence Frank’s Signature Corned Beef Hash, Herbed Hollandaise Recipe:

Recipe for one dish

5oz corned beef, diced small

1ea yellow onions, chopped

1ea Kennebec potato, small dice, blanched

1oz Au jus

Couple dashes Hot sauce

Couple dashes Worcestershire

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2ea Eggs, poached

Herb hollandaise

8oz Clarified butter

2ea Egg yolks

1oz Herb puree

Dash Cayenne

Dash Lemon juice

In a metal bowl placed over steaming water, add the yolks and lemon juice and whisk well until eggs begin to cook. Continually whisking, very slowly drizzle clarified butter in. Adjust speed of adding butter by judging the consistency of emulsion. Once all butter is incorporated and emulsified, dash cayenne and carefully fold in herb puree. Season and hold warm.

In a large pan, sauté the corned beef and onions until onions are opaque. Add potatoes and mix well over medium high heat. Add au jus, hot sauce and Worcestershire and incorporate. Season and serve in a bowl.

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Place poached eggs carefully on top of corned beef hash, and cover with hollandaise. Serve.