Description
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