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.
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
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
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.
- 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!
Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses.
Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.
Prize #3 LorAnn Oils and Flavors is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils.
Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com to shop, learn, and discover new recipe ideas.
Prize #4 Cal-Organic Farms is giving one winner a Cal-Organic prize package complete with kitchen supplies, a portable cooler bag and branded apparel—everything you need to take your delicious #BrunchWeek recipes on-the-go! The package includes a custom-made Tilit apron, cooler bag, kitchen knife, vegetable peeler, t-shirt, hat, notepad and pen.Cal-Organic Farms is the largest organic vegetable producer in the United States. Supplying more than 65 year-round and seasonal varieties, we are proud to grow 100% of our produce on family-owned acreage in California.
Prize #5 Michigan Asparagus is giving one winner $100 cash gift card.Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Remember to buy U.S. for the freshest of the fresh.
Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?
Prize #7 Cento Fine Foods is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands.Cento Fine Foods, the premier Italian food distributor, importer and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family Ò”.
Take a look at what the #BrunchWeek Bloggers are creating today!
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.
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.