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