An amazing variation on traditional Eggs Benedict, this Corned Beef Hash Benedict will quickly become your new favorite brunch dish.
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.
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.
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!