This tasty Corned Beef Hash Eggs Benedict is perfect for breakfast! Picture crispy hash browns topped with savory corned beef and a creamy hollandaise sauce. Yum!
Honestly, who can resist that gooey sauce? I love making this on lazy weekends. It’s a little fancy yet super easy, just like a hug on a plate! 💖
Key Ingredients & Substitutions
Corned Beef: This dish shines with tender corned beef. For a lighter option, you can swap it with shredded turkey or chicken. Canned corned beef also works in a pinch but may alter texture slightly.
Potato: I usually use russet potatoes for a fluffy texture; however, Yukon Golds can add a buttery flavor. If you’re looking for a low-carb option, try cauliflower!
Eggs: Fresh large eggs are the best for poaching. In a hurry? You can use liquid egg whites, though they don’t hold the same richness.
Hollandaise Sauce: If you’re short on time, jarred hollandaise can be a helpful shortcut. You can also try avocado to get a creamy sauce feel without using eggs.
How Do You Poach Eggs Perfectly?
Poaching eggs can be tricky but don’t worry! Start by bringing water to a gentle simmer, not a boil, which helps prevent mess. Add vinegar to keep the egg whites together.
- Crack the egg into a small bowl; this makes it easier to slide into the water.
- Gently drop the egg into the simmering water. Use a spoon to create a whirlpool if you’re brave—a trick to help the egg white wrap around the yolk.
- Cook for about 3-4 minutes for a runny yolk. Adjust the time based on your preference.
- Remove with a slotted spoon, and drain on a paper towel. Done!
Corned Beef Hash Eggs Benedict
Ingredients You’ll Need:
For Corned Beef Hash:
- 2 cups corned beef, finely chopped or shredded
- 1 small onion, finely diced
- 1 small potato, peeled and diced
- 1 tbsp vegetable oil or butter
- Salt and black pepper, to taste
For the Eggs Benedict:
- 4 large eggs
- 2 English muffins or thick bread slices (can substitute with toasted bread rounds)
- 1 tbsp white vinegar (for poaching eggs)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
For Hollandaise Sauce:
- 3 large egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted and warm
- Salt and cayenne pepper or hot sauce, to taste
How Much Time Will You Need?
This delicious dish will take about 30 minutes to prepare and cook. You’ll spend around 10-15 minutes making the corned beef hash and hollandaise sauce, plus about 5 minutes to poach the eggs. The rest of the time is spent toasting the bread and assembling everything!
Step-by-Step Instructions:
1. Prepare the Corned Beef Hash:
Start by heating the oil or butter in a skillet over medium heat. When it’s hot, add the diced potatoes and cook, stirring occasionally, until they begin to soften and turn golden, which usually takes about 7-10 minutes. Next, toss in the diced onion and sauté until it becomes translucent. Gently fold in the chopped corned beef, cooking for another 5 minutes until everything is heated through and slightly crispy. Season with salt and pepper to taste, then remove from the heat and set aside.
2. Toast the Bread Base:
While your hash is cooking, toast the English muffins or bread rounds until they’re golden and crisp. Keep them warm while you prepare the rest of the dish.
3. Poach the Eggs:
Fill a large saucepan with water and bring it to a gentle simmer. Add the white vinegar to help the eggs hold their shape. Crack each egg into a small bowl and then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to carefully remove the eggs, allowing them to drain on a paper towel.
4. Make the Hollandaise Sauce:
In a heatproof bowl, vigorously whisk the egg yolks and lemon juice until the mixture thickens and doubles in volume. Place this bowl over a pot of barely simmering water (this is the double boiler method) without letting the bowl touch the water. Keep whisking and slowly drizzle in the melted butter while whisking constantly until the sauce becomes thick and smooth. Remove the bowl from heat and season with salt and a pinch of cayenne pepper or a dash of hot sauce to your liking.
5. Assemble the Eggs Benedict:
Now it’s time to put everything together! Place the toasted bread on serving plates and spoon a generous amount of corned beef hash over each piece. Carefully place a poached egg on top of the hash, and then drizzle warm hollandaise sauce over each egg. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
6. Serving Suggestion:
Enjoy your Corned Beef Hash Eggs Benedict immediately while it’s warm. A cup of coffee or tea pairs perfectly with this hearty dish!
Enjoy your delicious meal!
Can I Use Leftover Corned Beef for This Recipe?
Absolutely! Leftover corned beef works wonderfully for this dish. Just chop it up, and follow the same steps to make the hash. It’s a great way to use up leftovers and adds fantastic flavor!
Can I Make Hollandaise Sauce in Advance?
Hollandaise is best when made fresh, but you can prepare it in advance and reheat it gently. Keep it in an airtight container in the fridge for up to 2 days. To reheat, place the container in a bowl of warm water while whisking until it reaches a good consistency again!
What’s a Good Substitute for English Muffins?
If you don’t have English muffins on hand, you can use thick slices of bread, bagels, or even hash browns for a fun twist! Just make sure whatever you use can hold the toppings well.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. You might want to store components separately—like the hash and the poached eggs—so they maintain their texture. Reheating gently in the microwave or on the stove will work best.
