This tasty Corned Beef Hash Eggs Benedict is a fun twist on a classic dish. It’s made with crispy corned beef hash, poached eggs, and rich hollandaise sauce, all on a toasted English muffin.
I love how the salty corned beef pairs perfectly with the silky sauce and eggs. It’s like brunch and comfort food had a delicious baby! You might find yourself wanting seconds! 🍳
Key Ingredients & Substitutions
Corned Beef: This is the star of your dish! You can use diced or shredded corned beef, which adds a great flavor and texture. If you’re looking for a lighter option, turkey corned beef is a nice substitute.
Potatoes: I prefer grated potatoes for a crispier texture, but finely chopped or even sweet potatoes can work well. If you’re short on potatoes, you could also use hash browns for an easier prep!
Eggs: Fresh large eggs are essential to achieve the perfect poached eggs. For a vegan option, you might try using tofu or chickpea flour “eggs” as a replacement, but the texture will be different.
Hollandaise Sauce: Traditional sauce uses egg yolks, but for a quick fix, store-bought hollandaise can save time. If you want an alternative, consider avocado sauce or tahini dressing for a unique twist.
How Do You Poach Eggs Perfectly?
Poaching eggs can be tricky, but with a few tips, you’ll master it in no time! First, use fresh eggs; they hold their shape better. The vinegar in the water helps the egg whites coagulate quickly, keeping them from spreading out.
- Bring your water to a gentle simmer, not a rolling boil.
- Crack each egg into a bowl to make it easier to slide into the water.
- Create a whirlpool by stirring the water, which helps wrap the egg whites around the yolk for a better shape.
- Cook for 3-4 minutes for a runny yolk, then remove with a slotted spoon and let them drain on a paper towel.
Don’t stress if the first few don’t come out perfect; practice makes poaching eggs easier every time! Enjoy the process!
How to Make Corned Beef Hash Eggs Benedict
Ingredients You’ll Need:
For the Corned Beef Hash:
- 8 oz corned beef, diced or shredded
- 1 medium onion, thinly sliced
- 2 medium potatoes, peeled and grated or finely chopped
- 1 tbsp vegetable oil or butter (for frying potatoes and onions)
- 4 large eggs
- 2 English muffins, split and toasted (or substitute with toasted bread or potato rounds)
- 2 tbsp white vinegar (for poaching eggs)
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh chives, chopped (for garnish)
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tbsp fresh lemon juice
- 1/2 cup (1 stick) unsalted butter, melted and hot
- Pinch of cayenne pepper or a dash of hot sauce (optional)
- Salt to taste
How Much Time Will You Need?
This delightful recipe takes about 30 minutes to prepare. You will spend around 10 minutes on the corned beef hash, 5-7 minutes making the hollandaise sauce, and 10 minutes poaching the eggs. It’s a tasty dish to whip up for breakfast or brunch!
Step-by-Step Instructions:
1. Prepare Corned Beef Hash:
Start by heating the vegetable oil or butter in a large skillet over medium heat. Add the thinly sliced onions and cook for about 3-4 minutes, stirring until they become translucent. Now, add the grated or finely chopped potatoes and keep cooking for another 8-10 minutes, stirring occasionally, until the potatoes are golden and tender. Finally, mix in the diced or shredded corned beef, cooking for an additional 3-5 minutes until everything is warmed through and crispy. Don’t forget to season with salt and pepper to your taste. Keep this warm as you move on to the next step!
2. Make the Hollandaise Sauce:
In a heatproof bowl (or a double boiler if you have one), whisk together the egg yolks and fresh lemon juice until well combined. Now, place the bowl over a pan of simmering water. Make sure the bottom of the bowl doesn’t touch the water. Whisk constantly while you slowly drizzle in the hot melted butter; this helps create a smooth and thick sauce. When it reaches a nice consistency, remove it from the heat and add salt and a pinch of cayenne pepper or hot sauce if you like a bit of heat. Keep the sauce warm.
3. Poach the Eggs:
Fill a wide, shallow pan with water and bring it to a gentle simmer over medium heat. Stir in the white vinegar. Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide the eggs into the water, one at a time. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove each egg with a slotted spoon and let them drain on a paper towel.
4. Assemble the Eggs Benedict:
Now it’s time to put everything together! Place the toasted English muffin halves or potato rounds on plates. Spoon a generous helping of the corned beef hash on each muffin. Top each serving with a perfectly poached egg, then drizzle the warm hollandaise sauce generously over the eggs. Finish with a sprinkle of fresh chives and a dash of freshly ground black pepper for a beautiful presentation.
5. Serve Immediately:
Your Corned Beef Hash Eggs Benedict is ready to enjoy! Serve it up with your favorite side or a warm beverage, and delight in this hearty and delicious meal!
Enjoy your Corned Beef Hash Eggs Benedict!
Can I Substitute the Corned Beef?
Absolutely! If you want a lighter option, turkey corned beef works well. For a vegetarian alternative, consider using sautéed mushrooms or a mix of vegetables instead.
What If I Don’t Have English Muffins?
No problem! You can use toasted bread, bagels, or even crispy potato rounds as a base for your hash and eggs.
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over low heat or microwave them gently. Fresh poached eggs are best made fresh!
Can I Make Hollandaise Sauce Ahead of Time?
Hollandaise is best served fresh, but you can prepare it ahead and keep it warm in a thermos or reheat it gently on low heat, whisking in a little water to restore its consistency if needed.