This Corned Beef Hash Eggs Benedict is a fun twist on the classic brunch dish! With crispy corned beef, perfectly poached eggs, and creamy hollandaise, it’s sure to delight your taste buds.
If you’re like me, you might grab a fork and dive in a little too quickly. Who can resist that runny yolk and crispy goodness? 🥚 Just remember to save some for your friends!
Key Ingredients & Substitutions
Corned Beef: This is the star of your dish! If you can’t find corned beef, consider using diced ham or turkey for a lighter option that still adds good flavor.
Potatoes: I recommend using Russet potatoes for their fluffy texture, which works great in the hash. You could also swap them for sweet potatoes for a slightly sweeter taste.
Eggs: Fresh eggs are best for poaching. If you want to make it lighter, you could use egg whites instead of whole eggs, but the yolks are key for a silky hollandaise.
Hollandaise Sauce: If you’re short on time, try using store-bought hollandaise. However, homemade tastes much better. For a lighter version, you could use Greek yogurt mixed with a splash of lemon juice as a substitute.
Chives: Fresh chives add a nice touch, but if you don’t have any, green onions or parsley can work well too.
How Do You Achieve Perfectly Poached Eggs?
Poaching eggs may seem tricky, but with a few tips, you’ll master it. First, bring your water to a gentle simmer, which means small bubbles rising, not a rolling boil. Adding vinegar helps the egg whites stay together, but it’s optional.
- Crack your egg into a small bowl before adding it to the water to avoid breaking the yolk.
- Gently slide the egg into the simmering water, ideally in the center of the pan.
- Cook for 3-4 minutes. When done, the whites should be firm, but the yolk should still jiggle for that runny finish.
- Use a slotted spoon to carefully lift the egg out and drain it on a paper towel.
Practice makes perfect, so don’t worry if it takes a few tries to get those eggs just right! Enjoy your cooking adventure with this tasty recipe!
How to Make Corned Beef Hash Eggs Benedict
Ingredients You’ll Need:
For the Corned Beef Hash:
- 8 oz corned beef, diced
- 1 small onion, finely chopped
- 1 medium potato, peeled and diced
- Salt and pepper to taste
- 1 tbsp oil
For the Eggs:
- 4 large eggs (for poaching)
- 2 English muffins or thick slices of bread, toasted
- 2 tbsp butter
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter (melted and hot)
- Salt and white pepper to taste
For Garnish:
- Fresh chives, chopped
How Much Time Will You Need?
This recipe will take about 30 minutes in total, including prep and cooking time. You’ll spend around 10 minutes making the corned beef hash, 15 minutes poaching the eggs and preparing the Hollandaise sauce, and about 5 minutes assembling and serving. Let’s get started!
Step-by-Step Instructions:
1. Make the Corned Beef Hash:
Begin by heating the oil in a large skillet over medium heat. Once hot, add the diced potatoes. Cook them for about 8-10 minutes until they start to soften and brown nicely. Next, stir in the chopped onions and cook until they’re translucent. Finally, add the diced corned beef and cook for another 5 minutes, making sure everything is heated through and slightly crispy around the edges. Season the mixture with salt and pepper, then set it aside to keep warm.
2. Poach the Eggs:
While the hash is cooking, fill a large saucepan with about 3 inches of water and bring it to a gentle simmer. You can add a splash of vinegar here, which helps the egg whites stay together (this step is optional). Crack one egg into a small bowl and gently slide it into the simmering water. Poach the egg for about 3-4 minutes, until the whites have set, but the yolk is still runny. Use a slotted spoon to remove the egg and allow it to drain on a paper towel. Repeat the process for the remaining eggs.
3. Make the Hollandaise Sauce:
In a heatproof bowl, combine the egg yolks and lemon juice, whisking until the mixture thickens and doubles in volume. Next, place this bowl over a pot of simmering water (this is the double boiler method). While whisking continuously, slowly drizzle in the hot melted butter until the sauce thickens and is smooth. Season it with salt and white pepper, then remove it from the heat, keeping it warm.
4. Toast the Bread:
Now it’s time to toast your English muffins or bread slices until they are golden and crispy. Once toasted, lightly butter them for added flavor.
5. Assemble the Eggs Benedict:
On each toasted bread slice, spoon a generous amount of the corned beef hash. Then, carefully place a poached egg on top of the hash. Spoon some warm Hollandaise sauce over each poached egg. Don’t forget to garnish with freshly chopped chives and a light sprinkle of black pepper for extra flavor!
6. Serve Immediately:
Enjoy your delicious Corned Beef Hash Eggs Benedict right away! The rich Hollandaise sauce perfectly complements the savory hash and the runny poached eggs for a wonderful brunch or special breakfast treat.
Enjoy your cooking and delightful meal!
Can I Use Different Types of Meat for the Hash?
Absolutely! If you don’t have corned beef, you can use diced ham, turkey, or even cooked sausage. Just ensure the meat is fully cooked before adding it to the hash.
What If I Don’t Have Fresh Chives?
No worries! You can substitute fresh chives with scallions, green onions, or parsley. Each will give a nice touch to your Eggs Benedict.
Can I Prepare the Hollandaise Sauce in Advance?
Hollandaise sauce is best served fresh, but if you need to prepare it ahead of time, keep it warm in a thermos or a bowl over warm water. Stir it occasionally to maintain its consistency. If it thickens too much, you can whisk in a small amount of warm water to loosen it.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat the corned beef hash gently on the stove, and re-poach the eggs for the best texture, or enjoy the hash on its own!