This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #BrunchWeek recipes. All opinions are mine alone.
An amazing variation on traditional Eggs Benedict, this Corned Beef Hash Benedict will quickly become your new favorite brunch dish.
Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our #BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
This will be my third year participating in #BrunchWeek, and each year I feel the need to up my game, make the recipes I post even better than the previous year. Well, friends. If I haven’t succeed in that goal with this dish, then I just don’t know how I ever could!!
The first time I ever had Eggs Benedict was May of 2015, when I took a girls’ trip to Florida with one of my besties. But it wasn’t the traditional Eggs Benedict. No, no. It was corned beef hash benedict. I actually don’t think I’d ever had a poached egg before then, if you can imagine that. And it was amazing. Every single component was absolute perfection.
When I found out that Eggland’s Best was one of our sponsors for #BrunchWeek, I knew that I wanted to make something that would really showcase the eggs, so I decided to try and recreate the eggs benny dish that I remember so fondly from that trip.
Only after I’d made this decision to I come to the stark realization that I had never made a poached egg before. I’d heard stories about people’s first attempts, and now I was feeling intimidated. What if I couldn’t do it successfully?? But then I quickly shook that feeling off. I was going to do this successfully.
How does that Eminem song go?
“Success is my only….option”
I just couldn’t bear the though of ruining and having to throw any away. I just couldn’t.
I decided to use the version of hash that I make my chorizo breakfast hash – using diced red bell pepper and diced potatoes (versus shredded, traditional type hash browns), along with the diced corned beef.
And, let me tell you folks – corned beef is soooo good. It pairs so well with the potatoes and peppers. And the creamy poached eggs and hollandaise sauce on top of all that crisped-up hash goodness is something you won’t soon forget.
Let’s get back to the eggs, now.
I won’t lie to you. I did not have immediate success. I may have had a couple of casualties.
BUT.
I took a step back to evaluate my method, and I tried again. This time, with success! Do I still need a little practice? Absolutely!! And I plan to get plenty of it. Because poached eggs are delicious.
Be sure to check out this and other amazing recipes from today at the bottom of the post, and if you haven’t already – enter the giveaway drawing!! There are some amazing prizes to be had y’all, from some amazing and generous sponsors!!
Corned Beef Hash Benedict
Ingredients
For the corned beef hash
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1/2 lb (or about 3 medium) potatoes, peeled and diced
- 1 small red bell pepper, seeds removed and diced
- salt and pepper, to taste
- 1/2 lb cooked corned beef, sliced thin and diced
For the poached eggs
- 4-6 Eggland's Best Eggs
- 1 Tbsp white vinegar
For the Hollandaise Sauce
- 3 egg yolks
- 1 Tbsp lemon juice
- 1/4 tsp Dijon mustard
- 1/2 cup butter, melted
Instructions
To make the corned beef hash
- Heat a large skillet over medium-high heat. Add a tablespoon of oil and the tablespoon of butter. Reduce the heat to medium, add the potatoes, salt and pepper. Cook for about 10 minutes, stirring every couple of minutes.
- Add the peppers continue cooking for another 5-10 minutes, until the potatoes are cooked through and the peppers are softened. Add the corned beef into the skillet, stir to combine, and keep warm while the eggs are cooking.
To poach the eggs
- Fill a deep skillet or stock pot with enough water to just cover the eggs when added (2-3" of water) and bring to a gentle boil. Reduce heat so that it's at a gentle simmer. You don't want it boiling and creating too much turbulence.
- Crack eggs, one at a time, into a small bowl, ramekin, or even a ladle. The smaller receptacle will help keep the egg from spreading out as much as if you dropped it directly into the water.
- Add the vinegar to the water. This will help to keep the egg whites close to the yolk - less spreading is what you want!
- Gently pour or lower the eggs into the water, one at a time and do not crowd them together. Use a spoon to gently move and turn them around in the water, keeping the whites somewhat contained.
- Cook the eggs for approximately 2 minutes. This will ensure the egg whites are cooked, but the yolk is still good and runny. Keep an eye on them, you may even want to pull them out at 1 minute 45 seconds.
To make the Hollandaise Sauce
- While the hash is cooking you can make the sauce. Add the egg yolks, lemon juice, and Dijon mustard to a blender and blend for 4 minutes until well combined.
- Meanwhile, melt the butter in the microwave.
- With the blender running, slowly pour the butter in, and blend until is starts to emulsify and thicken.
To assemble
- Spoon hash onto plates, top with 2 poached eggs, and pour or spoon a generous helping of Hollandaise sauce over the top of the eggs. Dig in!
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Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Cà Phê Trứng (Vietnamese Egg Coffee) from Tara’s Multicultural Table.
Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife.
Hazelnut Milk Punch from Culinary Adventures with Camilla.
Irish Coffee from My Catholic Kitchen.
Strawberry Frosé from Love and Confections.
BrunchWeek Appetizers:
Everything Bagel Dip from Rants From My Crazy Kitchen.
Bacon, Asparagus and Spinach Frittata from Eat Move Make.
Cauliflower Waffles from Caroline’s Cooking.
Cheesy Hashbrown Casserole from Karen’s Kitchen Stories.
Deviled Eggs with Capers, Cucumber and Red Onion from Family Around the Table.
Farmers Casserole from A Day in the Life on the Farm.
Ham & Artichoke Strata from The Chef Next Door.
Ham, Asparagus and Gruyere Quiche from The Redhead Baker.
Spicy Pimento Cheese Omelet from For the Love of Food.
BrunchWeek Breads, Grains, and Pastries:
Bacon and Cheese Twists from Big Bear’s Wife.
Caramel Apple Dutch Baby from The Bitter Side of Sweet.
Carrot Cake Muffins from A Kitchen Hoor’s Adventures.
Chocolate Chip Pecan Cinnamon Rolls from Pass the Sushi.
Coconut Cream Pie Donuts from 4 Sons ‘R’ Us.
Coconut Raspberry Skillet Pancake from Books n’ Cooks.
Danish Twists with Cream Cheese Filling from That Skinny Chick Can Bake.
French Toast Muffin Bites from Daily Dish Recipes
Make Ahead Mocha Granola from Wholistic Woman.
Snickerdoodle Pancakes from Mildly Meandering.
Toasted Coconut Granola from Cooking With Carlee.
BrunchWeek Main Dishes:
Antipasto Pizza from Strawberry Blondie Kitchen
Asparagus & Crab Cake Benedict from The Crumby Kitchen
Breakfast Pizza from Hezzi-D’s Books and Cooks.
Corned Beef Hash Benedict from Sweet Beginnings.
Mini Breakfast Pot Pies from Forking Up.
BrunchWeek Fruits, Vegetables and Sides:
I Dream of Hawaii Smoothie Bowl from Brunch-n-Bites.
Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee.
Refrigerator Pickled Asparagus from Shockingly Delicious.
BrunchWeek Desserts:
Breakfast Oatmeal Thumbprint Cookies from The Spiffy Cookie.
Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy.
Chocolate Coffee Maple Cupcakes from The PinterTest Kitchen.
Pure comfort food.
The Corned Beef Hash Benedict looks amazing and I love going to brunch with my mom!