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A close up of corned beef hash eggs benedict.

Corned Beef Hash Eggs Benedict

Teri & Jenny
5 from 1 vote
Course Breakfast, brunch
Cuisine American
Servings 4
Calories 702 kcal

Ingredients
 
 

corned beef hash

  • 2 tablespoons vegetable oil
  • 1 ½ cups cooked and diced corned beef
  • 6 small potatoes, finely chopped
  • ½ yellow onion, diced
  • 2 garlic cloves, minced
  • ½ red bell pepper, seeded and diced
  • 2 tablespoons thinly sliced chives
  • salt and pepper to taste

hollandaise sauce

  • 4 egg yolks
  • ½ lemon, juiced
  • ½ cup (1 stick) unsalted butter, melted and clarified, if desired
  • pinch cayenne pepper
  • 1 to 3 tablespoons chicken stock, warmed optional
  • salt and pepper to taste

assembly

  • 4 eggs
  • 1 teaspoon white wine or apple cider vinegar
  • 2 English muffins, split and toasted

garnish

  • chives, thinly sliced

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Calories: 702kcalCarbohydrates: 50gProtein: 24gFat: 46gSaturated Fat: 26gCholesterol: 443mgSodium: 755mgPotassium: 1367mgFiber: 8gSugar: 2gVitamin A: 1737IUVitamin C: 69mgCalcium: 158mgIron: 11mg
Keyword corned beef, eggs benedict
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