This Corned Beef Hash Eggs Benedict is a fun twist on breakfast! It features crispy corned beef hash topped with perfectly poached eggs and a rich, creamy hollandaise sauce. Yum!
If you’re like me, you love starting your day with a hearty meal. This one is a winner because it brings together all the best flavors. Just imagine that runny yolk mixing with the hash—total bliss!
Key Ingredients & Substitutions
Corned Beef: The star of this dish! Use finely chopped cooked corned beef for that rich flavor. If you can’t find corned beef, try using deli-style pastrami or a sturdy roast beef as an alternative.
Potato: I like using a starchy potato like russet for that fluffy texture. If you’re looking to cut carbs, sweet potatoes work well too. Just keep an eye on the cooking time as they may take a bit longer.
Eggs: Fresh eggs are essential for poaching. If you’re vegan, try using silken tofu or any egg substitute suitable for scrambling; however, the texture will differ.
Hollandaise Sauce: Traditional hollandaise uses egg yolks, but if you’re avoiding eggs, you can make a vegan version using blended cashews or a store-bought egg-free mayonnaise.
How Can I Perfectly Poach an Egg?
Poaching eggs can be tricky, but with practice, you’ll get the hang of it! Here’s a simple method to ensure your eggs come out perfect:
- Start by bringing water to a gentle simmer. Adding vinegar helps the egg whites set faster.
- Crack your eggs into separate bowls before adding them to the water. This helps ensure a smooth transfer.
- Create a gentle whirlpool in the simmering water before sliding the eggs in for even cooking.
- Cook the eggs for 3-4 minutes for runny yolks; adjust the time for firmer yolks.
- Finally, use a slotted spoon to carefully lift out the eggs, letting the water drain off for the best results.
How to Make Corned Beef Hash Eggs Benedict
Ingredients You’ll Need:
For Corned Beef Hash:
- 1 cup cooked corned beef, finely chopped
- 1/2 cup onion, finely chopped
- 1 medium potato, peeled and diced
- 2 tbsp vegetable oil or butter
- Salt and black pepper to taste
For Poached Eggs:
- 4 large eggs
- 1 tbsp white vinegar (for poaching water)
For Hollandaise Sauce:
- 3 egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted and warm
- Salt and cayenne pepper or hot sauce, to taste
For Assembly:
- 2 English muffins, split and toasted (or toasted bread rounds)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
How Much Time Will You Need?
This delicious dish takes about 30 minutes to prepare. You’ll spend roughly 10 minutes getting the corned beef hash ready, 10 minutes poaching the eggs, and another 10 minutes making the hollandaise sauce and assembling everything. It’s a perfect hearty breakfast or brunch option!
Step-by-Step Instructions:
1. Prepare Corned Beef Hash:
Start by heating the vegetable oil or butter in a skillet over medium heat. Once it’s hot, toss in the diced potatoes. Cook them for about 7-8 minutes until they start to soften and turn golden brown. Then, add the chopped onions and continue cooking until they become translucent. Stir in the chopped corned beef and let everything cook together for another 5 minutes, so it’s all heated through and a little crispy. Sprinkle with salt and black pepper to taste, then set it aside.
2. Toast Your Bread:
While your corned beef hash is cooking, toast your English muffin halves or bread rounds in a toaster or on a skillet until they’re golden and crisp. Once done, set them aside to cool slightly.
3. Poach the Eggs:
Next, fill a saucepan with about 3-4 inches of water and bring it to a gentle simmer. Add in a tablespoon of white vinegar—it helps the eggs stay together. Crack each egg into a small bowl or ramekin. Using a spoon, swirl the simmering water to create a gentle whirlpool, then slowly slide one egg into the center. Let the eggs poach for about 3-4 minutes, or until the whites are firm but the yolks are still runny. Carefully scoop out the eggs with a slotted spoon and place them on a paper towel to drain. Repeat with all the eggs.
4. Make the Hollandaise Sauce:
For the hollandaise sauce, you’ll need a heatproof bowl over a pot of simmering water, which works like a double boiler. Whisk together the egg yolks and lemon juice vigorously until the mixture thickens and doubles in volume. While whisking continuously, slowly drizzle in the warm melted butter until the sauce is thick and smooth. Season it with salt and a pinch of cayenne pepper or a dash of hot sauce. Keep the sauce warm while you finish assembling the dish.
5. Assemble the Dish:
Now it’s time to put it all together! Place the toasted bread on serving plates and spoon a generous amount of corned beef hash on top of each piece. Carefully place a poached egg over the hash, and then generously drizzle warm hollandaise sauce over the egg. For a touch of freshness, garnish with chopped parsley. Serve immediately with lemon wedges on the side, and enjoy with a cup of coffee if you like.
Enjoy your hearty and delicious Corned Beef Hash Eggs Benedict!
Can I Use Canned Corned Beef Instead of Cooked Corned Beef?
Yes, you can use canned corned beef! Just make sure to drain it well and break it up into smaller pieces for easier mixing in the hash. The texture might be slightly different, but it will still be delicious.
Can I Prepare the Hollandaise Sauce in Advance?
While hollandaise sauce is best served fresh, you can make it ahead of time and store it in a warm place (like over a double boiler) until you’re ready to use it. If it thickens too much, whisk in a little warm water or more melted butter to bring it back to the right consistency.
How Can I Make This Recipe Healthier?
For a healthier twist, consider using egg whites instead of whole eggs for poaching, or substitute a whole grain English muffin for added fiber. You can also reduce the amount of butter in the hollandaise sauce or try a yogurt-based sauce for a lighter option.
What Other Toppings Can I Add to This Dish?
Feel free to customize your Corned Beef Hash Eggs Benedict! Avocado slices, sautéed spinach, or even sliced tomatoes make great additions on top of the hash or the poached eggs for extra flavor and nutrients.
