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Corned Beef hash Eggs Benedict recipe. A recipe for Corned Beef hash Eggs Benedict. Corned Beef hash on an English muffin with an over easy egg and hollandaise sauce. Corned Beef hash Eggs Benedict recipe. Guys, I love this recipe. This is one of those recipes we post on the blog and I think about it in the morning first thing because it could be my deserted island meal. First of all, hello corned beef. Hello CHUNKY corned beef. I love the chunks. It’s a little different that what you would see normally, but I prefer it because things get crispier and I like that texture in my hash. I am the girl ordering well done fries at In and Out, and well done hash browns. Anyway, we benedict-ed this hash to make it even more amazing. Who doesn’t like runny egg with delicious meat and potatoes? We made this to celebrate St. Patrick’s Day. We hope you can sneak this recipe in before you start to down green beer and then go on some crazy detox diet to get rid of the green dye in your body. Be careful out there!
Teri

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Corned Beef Hash Eggs Benedict
Serves 4

Ingredients:
corned beef hash:
2 tablespoons vegetable oil
1 1/2 cups cooked and diced corned beef
6 small new potatoes, finely chopped
1/2 yellow onion, diced
2 garlic cloves, minced
1/2 red bell pepper, seeded and diced
2 tablespoons thinly sliced chives
salt and pepper to taste
hollandaise sauce:
4 egg yolks
1/2 lemon, juiced
1/2 cup (1 stick) unsalted butter, melted (and clarified, if desired)
pinch cayenne pepper
1-3 tablespoons chicken stock, warmed (optional)
salt and pepper to taste

4 eggs
1 teaspoon white wine or apple cider vinegar
2 English muffins, split and toasted
garnish:
chives, thinly sliced

Directions:
1. For hash: Pour oil into a skillet and place over medium-high heat. Add corned beef and sauté for 2 minutes. Add potatoes and continue to sauté for an additional 5 minutes. Season with salt and pepper. Add remaining hash ingredients and cook together for 7 to 10 minutes. Adjust seasonings and set aside.
2. For hollandaise sauce: Place egg yolks and lemon juice into a stainless steel or heatproof glass bowl and whisk together until the mixture doubles in volume. Place mixture over a pot with simmering water (make sure the water from the pot does not reach the bottom of your bowl) and begin whisking. While whisking, begin to add melted butter, in a slow and steady stream, until fully incorporated and the hollandaise is thick and smooth (the sauce should gradually thicken as you add the butter) Add cayenne and season with salt and pepper. Remove from heat and cover with plastic wrap, directly over the surface and set aside.
3. For poached eggs: Crack each egg into its own ramekin and set aside. Fill a medium pot with about 4 inches of water; add vinegar and bring to a boil. Using a whisk, create a small whirlpool in the water and carefully add eggs, one at a time, into the center of the whirlpool. (it’s best to do this in batches of 2) Cover and remove from heat. Allow eggs to poach for about 4 to 6 minutes before removing with a slotted spoon. Bring water back to a boil and repeat until all eggs have been poached.
4. To assemble: Place an English muffin half onto a plate, cut-side up. Top with a heaping amount of hash followed by a poached egg. Finish with a generous drizzle of hollandaise (if hollandaise has thickened too much while sitting, just stir in chicken stock (1-3 tablespoons) until desired consistency has been reached) and a sprinkle of chives. Serve immediately.

 /   /   /  18 Comments
  1. amy @ southern sweets and eats Not Specified Not Specified

    This looks crazy delicious. I am totally eating this for brunch on Sunday!

  2. McKenna Ryan Not Specified Not Specified

    This looks so yummy!!!! xx. McKenna

  3. Leslie Not Specified Not Specified

    This looks so delicious! I’ve been intimidated to try to make hollandaise sauce, but this just reminded me of why I must learn soon!

    And Then The Doorbell Rang

    • Jenny Park Not Specified Not Specified

      Seriously, no need to be intimidated…the most important thing to remember is to keep the sauce moving while adding the butter….you don’t want to end up with scrambled eggs! Also, if you think your bowl is getting too hot, you can always take it off the heat and add the rest of your butter. Good luck!

      There are also some pretty awesome blender versions crawling around the internets :)

  4. tara Not Specified Not Specified

    Yum!! I love eggs benedict. This looks awesome.

    Hollandaise sauce is super easy! You can totally do it Leslie!

  5. Arbine Not Specified Not Specified

    OMG. Corned beef hash + eggs benedict = pure joy. I love you guys.

  6. natalie @ wee eats Not Specified Not Specified

    i want it, i want it, i want it!!!

  7. Beth Not Specified Not Specified

    omg. my mouth is watering.

  8. kristin eldridge photography Not Specified Not Specified

    I’m down with the crunchy corned beef. And that runny egg on top!? Sold.

  9. Valentina (Many Kitchens) Not Specified Not Specified

    Have spent years searching for the perfect eggs benedict and this looks like it could be it!!

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  11. Julie @White Lights on Wednesday Not Specified Not Specified

    I’m starving now. Eggs Benedict is one of my favorite breakfast meals and with corned beef has, wow. This is why I will never get enough of your blog. That and the awesome pictures.

  12. Shut Up & Cook | The Attainable Gourmet Not Specified Not Specified

    Are you kidding me???

    Now I’ve got to spend the afternoon trying to find somewhere in Seattle that will make me this tomorrow! Or…I might just have to go out and get the ingredients to make this myself.

    Just when you thought eggs benedict couldn’t get any better.

    It. Did.

  13. Tiffany @ Triple Crème Decadence Not Specified Not Specified

    This looks incredible. Eggs Benedict is one of my must-0rder items when I go out for breakfast. Your version with the addition of fresh corned beef hash has my mouth watering!

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