There’s something downright irresistible about the sizzle of potatoes and corned beef in a hot skillet, mixed with the gentle poach of eggs nearby. This corned beef hash eggs benedict feels like a cozy hug on a plate rich, savory, with that creamy hollandaise bringing it all together. It’s no wonder this brunch star keeps popping up around St Patrick’s Day and beyond!
This dish is all about layering simple, bold flavors: crispy homemade corned beef hash, perfectly poached eggs, and that dreamy hollandaise sauce draped over an English muffin. It’s like your favorite diner breakfast, only classed up a notch and ready in under 30 minutes. Plus, it’s flexibleeasy skillet cooking means you can toss in leftover potatoes for a little extra heartiness and make a gluten-free version without missing a beat.
Back in 2019, I dove into perfecting this dish after a chaotic weekend brunch with friends. The key? Don’t overwhisk your hollandaise and keep the egg water just under a simmer saves you from scrambled eggs disguised as poached! After years testing kitchen hacks and balancing flavors for busy families, this recipe stands out as comfort food you can actually whip up on a weekday morning without losing your mind.
Enjoy a delicious Corned Beef Hash Eggs Benedict featuring homemade hollandaise and poached eggs on toasted English muffins. This corned beef hash eggs benedict recipe is perfect for st patricks day corned beef benedict brunch and homemade corned beef hash poached eggs english muffin lovers.
Ingredients
Scale
2 cups cooked corned beef diced
2 large potatoes peeled and diced
1 small onion finely chopped
1 bell pepper finely chopped optional
2 tablespoons butter or olive oil
Salt and pepper to taste
3 large egg yolks
1 tablespoon lemon juice
1/2 cup unsalted butter melted
Pinch of cayenne pepper
Salt to taste
4 English muffins split and toasted
8 large eggs
Fresh chives or parsley for garnish optional
Instructions
Heat butter or olive oil in a large skillet over medium heat then add the diced potatoes and cook until they start turning tender and golden, about 10 minutes.
Add the chopped onion and bell pepper to the skillet and cook until the onion becomes translucent and the bell pepper softens, around 5 minutes.
Stir in the diced corned beef and cook until everything is heated through and well mixed; season with salt and pepper.
In a blender combine egg yolks, lemon juice, and cayenne pepper then blend on medium speed until the mixture lightens in color, about 20 to 30 seconds.
With the blender running on low speed, slowly add the melted butter until the hollandaise sauce thickens and becomes smooth, then season with salt to taste.
Bring a large saucepan of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs until the whites are set but yolks remain runny, about 3 to 4 minutes. Remove eggs with a slotted spoon and drain on paper towels.
While poaching eggs, toast the English muffin halves until golden brown.
Assemble the dish by placing a generous spoonful of corned beef hash on each muffin half, topping with a poached egg, then spooning warm hollandaise sauce over the egg. Garnish with chopped chives or parsley if desired.
Notes
To keep the hash and poached eggs warm, hold them in a low oven around 200°F while preparing the hollandaise
If the sauce becomes too thick, thin it with a tablespoon of warm water
Use the freshest eggs for best poaching results
Prep Time:15 minutes
Cook Time:30 minutes
Category:Main Course
Method:Stovetop
Cuisine:American
Nutrition
Serving Size:1 serving
Calories:450
Sugar:2g
Sodium:900mg
Fat:35g
Saturated Fat:15g
Unsaturated Fat:15g
Trans Fat:0g
Carbohydrates:20g
Fiber:2g
Protein:18g
Cholesterol:300mg
Why You’ll Love This Corned Beef Hash Eggs Benedict
Hearty and comforting: Crispy potatoes and tender corned beef come together in a warm skillet hug, perfect for cozy mornings or lazy weekend brunches.
Elevated classic with a twist: This isn’t your typical Eggs Benedictcorned beef hash adds bold, savory flavors topped with creamy hollandaise for that rich, diner-style indulgence.
Flexible & approachable: Whether you’re using leftover corned beef or making it fresh, this easy skillet corned beef hash benedict breakfast keeps things simple without sacrificing flavor.
Great for special occasions or weekday treats: Think St. Patrick’s Day corned beef benedict brunch or just a decadent weekend splurge done in under an hour!
Key Ingredients & Tools to Gather
Core ingredients: diced cooked corned beef, fresh potatoes, onion, and that magic trioeggs, English muffins, and butter for hollandaise.
Optional goodies: bell pepper adds a pop of color and sweetness, but you can skip it if you’re keeping things simple.
Tools you’ll want on hand: a good skillet for the hash, a blender for silky hollandaise, and a saucepan for easy poaching.
Fresh eggs matter: Fresh eggs make poaching easier and prettierno sad blobs here!
How It Works: Step-by-Step Cozy Cooking
Sizzle the potatoes: Cook diced potatoes in butter or olive oil until golden and tender, about 10 minutes. This step gives you that diner-style crispy base.
Add onion & bell pepper: Toss in chopped onion and optional bell pepper, cooking until soft and sweetabout 5 more minutes.
Mix in corned beef: Fold in the diced corned beef, warm through with salt and pepperhello, savory comfort.
Whip the hollandaise: Blend egg yolks, lemon juice, cayenne, and slowly drizzle in warm melted butter until thick and velvety. Season to taste.
Poach the eggs: Bring water to a gentle simmer with a splash of vinegar, add eggs one by one, and cook until the whites are set but yolks are luscious and runny (3–4 minutes).
Toast muffins and assemble: Toast your English muffin halves, spoon on corned beef hash, nestle a poached egg on top, and drizzle generously with hollandaise. Garnish if you’re feeling fancy!
Step Timing at a Glance
Step
Time
Notes
Cook Potatoes
10 min
Start first to get crisp potatoes
Add Onion & Bell Pepper
5 min
Softens and sweetens veggies
Add Corned Beef
3–5 min
Heat through & season
Make Hollandaise
5 min
Blend for smooth sauce
Poach Eggs
3–4 min
Perfect runny yolks
Toast Muffins & Assemble
5 min
Serve immediately
Troubleshooting & Tips to Keep It Cozy
Hollandaise too thick or clumpy? Add a splash of warm water and blend again to smooth it outno worries, it happens to everyone!
Eggs not poaching right? Keep water just under a simmer and add vinegar to help the whites set. Fresh eggs make a huge difference here.
Using leftover potatoes or corned beef? Great! Just watch the cooking time and crisp them up gently so nothing burns.
Gluten-free option: Swap out the English muffin for gluten-free bread or a sturdy veggie base for another cozy twist.
Serving & Storing This Breakfast Delight
Best served fresh: Eggs benedict are happiest right after assembly, with warm hollandaise and runny yolks shining.
Keeping warm: Hold your corned beef hash and poached eggs in a 200°F oven while finishing the sauce if timing feels tricky.
Leftovers: Store leftover hash separately in an airtight container in the fridge for up to 3 days.
Reheating tip: Warm hash gently in a skillet to keep it crisp; poached eggs don’t reheat well, so best to make fresh next time.
Storage Tip
How To
Duration
Corned Beef Hash
Cool and refrigerate in airtight container
Up to 3 days
Poached Eggs
Best eaten fresh; otherwise discard leftovers
Hollandaise Sauce
Store in warm water bath or fridge, rewarm gently
Up to 1 day
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Mastering Corned Beef Hash Eggs Benedict One Try at a Time
This Corned Beef Hash Eggs Benedict didn’t come together in a flashI’m pretty sure I burned the corned beef at least twice while chasing the perfect balance. But after a handful of attempts and some crispy edges that actually added flavor, I finally landed on a version the whole family loves and asks for again and again.
FAQs ( Corned Beef Hash Eggs Benedict )
Can I use leftover corned beef for this recipe?
Absolutely! Leftover corned beef actually works better than fresh because it’s already tender and flavorful. Simply dice it into small cubes and add it to your crispy hash potatoes. This is a perfect way to transform St. Patrick’s Day leftovers into an elegant brunch dish.
What type of potatoes work best for the hash?
Russet or Yukon Gold potatoes are ideal for crispy hash. Pre-cook them by boiling until just tender, then let them cool completely before dicing. This prevents mushy hash and ensures golden, crispy edges when pan-fried with the corned beef.
How do I keep the hollandaise from breaking?
Keep your butter warm but not hot, and add it slowly while whisking constantly. If it starts to separate, remove from heat and whisk in a tablespoon of cold water. The key is maintaining gentle heat throughout the process – never let it get too hot.
Can I make this dish ahead of time?
You can prep components separately – make the hash and keep it warm, prepare hollandaise up to 2 hours ahead in a thermos. However, poach the eggs fresh and assemble immediately for the best texture. This ensures the english muffin stays crisp and eggs remain perfectly runny.
What makes this different from regular eggs benedict?
Instead of ham or Canadian bacon, this version features crispy corned beef hash as the protein layer. The salty, seasoned hash adds incredible flavor depth and texture contrast. It’s essentially a diner-style breakfast elevated to elegant brunch status with classic hollandaise sauce.
Wrapping Up Your Corned Beef Hash Eggs Benedict Adventure
After about 30 minutes, you’ve got a plate that’s pure comfort in every bite: crispy potatoes tangled with savory corned beef, soft poached eggs breaking perfectly under that luscious hollandaise. You’ll love how this corned beef hash eggs benedict offers bold diner vibes with a homemade charm that fills your kitchen with cozy, mouthwatering aromas. It’s one of those dishes that just feels like a warm, tasty hug.
Here’s a little kitchen wisdom for you: toss in a handful of fresh herbs for brightness or swap in gluten-free English muffins to keep everyone happy at the table. Leftover hash? It reheats beautifully in a skillet to crisp right back up. And a tiny trick from my aunt’s kitchen low and slow poaching water keeps those eggs silky and perfect every time, no rogue scrambled surprises!
I’d love to heardoes this recipe bring back any brunch memories or family traditions for you? Snap a photo, share your twists, or dish out your own secret hack in the comments. Bookmark this gem for your next cozy weekend or St. Patrick’s Day brunch; it’s the kind of recipe that lives happily in your kitchen and your heart.
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
