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!
Corned Beef Hash Eggs Benedict
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
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
1 teaspoon white wine or apple cider vinegar
2 English muffins, split and toasted
chives, thinly sliced
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.