This Corned Beef Hash Eggs Benedict is a tasty twist on the classic! Crispy corned beef hash meets perfectly poached eggs and rich hollandaise sauce, all on a soft English muffin.
Who knew breakfast could be this exciting? I love starting my day with this hearty dish—it’s like a warm hug on a plate! Just add a sprinkle of chives, and you’re all set!
Key Ingredients & Substitutions
Corned Beef: Diced corned beef is the star here. If you don’t have any, leftover brisket or even canned corned beef works in a pinch. Shredded beef can also add a different texture.
Potatoes: Russet or Yukon gold potatoes give the best texture for the hash. If you’re looking to lighten things up, try sweet potatoes for a different flavor or use pre-cooked frozen hash browns for convenience.
Eggs: Fresh large eggs are essential for poaching. If you’re concerned about freshness, farm-fresh eggs often work better because the whites stay firmer when poaching.
English Muffins: While traditional, any rustic bread is fine too. Sourdough or whole grain bread adds a nice flavor twist. Gluten-free bread is a great option for those with dietary restrictions.
Chives: Fresh chives are the classic garnish, but feel free to use green onions or parsley if that’s what you have on hand. They add a nice touch of color and flavor.
How Do You Poach Eggs Perfectly Without a Mess?
Poaching eggs can be tricky, but with a little practice, you can nail it! The simmering water helps keep the egg whites together. Here’s how to make it easy:
- Bring a pot of water to a gentle simmer, not a rolling boil. Add a splash of vinegar if you like.
- Crack each egg into a small bowl first. This helps you slide them in gently.
- Use a spoon to create a gentle swirl in the water before adding the egg. This helps the white wrap around the yolk.
- Poach for 3-4 minutes. Keep an eye on them so you get that perfect runny yolk!
- Use a slotted spoon to lift them out and let them drain on a paper towel.
When you get the hang of it, poached eggs can elevate any dish, especially this delicious Eggs Benedict!
What’s the Key to a Smooth Hollandaise Sauce?
Making Hollandaise can seem intimidating, but it’s simpler with a few tips! The key is to whisk the yolks well before adding butter:
- Use a double boiler to prevent the eggs from cooking too quickly. If you don’t have one, a heat-safe bowl over a pot of simmering water works great.
- Whisk the yolks and lemon juice together until thick and pale. This helps create a creamy texture.
- When adding the melted butter, drizzle it in slowly while whisking vigorously. This emulsifies the sauce for that smooth finish.
- Keep it warm but not hot until you’re ready to serve. Too much heat can cause it to break (separate).
This creamy sauce is what makes the dish special, so take your time with it. You’ll be proud of your homemade Hollandaise!
How to Make Corned Beef Hash Eggs Benedict
Ingredients You’ll Need:
For the Corned Beef Hash:
- 4 large eggs
- 1 cup cooked corned beef, diced or chopped
- 1 cup cooked potatoes, diced (preferably russet or Yukon gold)
- 1/4 cup onion, finely chopped
- 2 tbsp butter (for hash)
- Salt and black pepper, to taste
- 2 English muffins or slices of rustic bread, toasted
- Chopped chives, for garnish
- Optional: crushed red pepper flakes, for garnish
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tbsp lemon juice (freshly squeezed)
- 1/2 cup unsalted butter (melted and kept warm)
- Salt, to taste
- Pinch of cayenne pepper or white pepper (optional)
How Much Time Will You Need?
This delicious recipe takes about 30 minutes to prepare—perfect for a cozy brunch! You’ll need around 10 minutes for the corned beef hash and toast, 10 minutes to poach the eggs, and about 10 minutes for the Hollandaise sauce. With everything prepped quickly, you’ll have a lovely dish ready to serve in no time!
Step-by-Step Instructions:
1. Prepare the Corned Beef Hash:
Start by heating the butter in a skillet over medium heat. Once it’s melted, add the finely chopped onions and sauté until they become translucent and fragrant. Next, toss in the diced potatoes and the chopped corned beef. Cook, stirring occasionally, until the potatoes are slightly crispy and everything is heated through. Season this yummy mix with salt and black pepper to taste. Keep it warm on the stove while you work on the other parts of the dish.
2. Toast the Bread:
Grab your English muffins or rustic bread slices and pop them in the toaster until they’re golden and crisp. Once that’s done, place the toasted slices on serving plates, ready for the corned beef hash topping.
3. Poach the Eggs:
In a large pot, bring water to a gentle simmer. If you’d like, add a splash of vinegar to help the egg whites stick together. Crack each egg into a small bowl or ramekin. Gently stir the simmering water with a spoon to create a little whirlpool, and then carefully slide in each egg one at a time. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks remain runny. When done, use a slotted spoon to lift the eggs out and allow them to drain on a paper towel.
4. Make the Hollandaise Sauce:
For the sauce, set up a double boiler by placing a heatproof bowl over a pot of simmering water. Whisk the egg yolks together with the lemon juice in this bowl until the mixture thickens and doubles in volume. Now, slowly drizzle the warm melted butter into the bowl, all while whisking continuously until the sauce is smooth and thick. Once done, remove the sauce from the heat and season with a little salt and a pinch of cayenne or white pepper if you’d like some extra flavor. Keep this sauce warm until you’re ready to serve.
5. Assemble the Dish:
Time to put it all together! Start by placing a generous spoonful of the warm corned beef hash on each toasted slice of bread. Next, gently top each serving with a poached egg. Finally, drizzle the warm Hollandaise sauce over the eggs. For added color and zest, sprinkle some chopped chives and, if you like a little spice, a bit of crushed red pepper flakes.
6. Serve Immediately:
Enjoy your delicious creation right away! For a bright touch, include lemon wedges on the side. This Corned Beef Hash Eggs Benedict is perfect for brunch or any special occasion!
Enjoy your homemade Corned Beef Hash Eggs Benedict!
Can I Use Leftover Corned Beef?
Absolutely! Leftover corned beef is perfect for this recipe. Just chop it up and follow the same instructions. It adds great flavor and saves on prep time!
What Can I Substitute for Hollandaise Sauce?
If you’re looking for a quicker option, you can use store-bought hollandaise sauce. Alternatively, a simple avocado mash or a drizzle of garlic aioli can also give you a creamy topping without the fuss!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can warm the corned beef hash on the stovetop and the eggs in the microwave briefly—just be careful not to overcook them!
Can I Make This Recipe Vegetarian?
Sure! Substitute the corned beef with sautéed mushrooms or spinach for a delicious vegetarian version. You can also use plant-based eggs or tofu for the poached egg alternative!