Description
Corned Beef Hash Eggs Benedict brings weekend breakfast dreams to life with crispy potatoes, tender corned beef, and perfectly poached eggs nestled on toasted English muffins. Rich hollandaise sauce drizzled over the top creates a mouthwatering morning masterpiece that will energize your day.
Ingredients
Scale
Main Protein and Vegetables:
- 2 cups corned beef, cooked and diced
- 2 cups potatoes, diced
- 1 cup onions, chopped
- ½ cup bell peppers, diced
Bread and Base:
- 4 English muffins
- 4 eggs
Sauce and Seasonings:
- ½ cup butter
- 2 tablespoons lemon juice
- 3 egg yolks
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Dice 2 cups of cooked corned beef into small, uniform cubes to ensure even cooking and great texture in your hash.
- Chop 1 cup of onions and ½ cup bell peppers into small pieces that will blend seamlessly with the corned beef.
- Cut 2 cups of potatoes into ½-inch cubes, keeping them consistent in size for even browning.
- Heat a large skillet over medium-high heat at 375°F and add 2 tablespoons of oil to prevent sticking.
- Sauté the potatoes first for 5-6 minutes, allowing them to develop a golden-brown crispy exterior.
- Add onions and bell peppers to the skillet, cooking for an additional 3-4 minutes until they soften.
- Incorporate the diced corned beef, stirring constantly for 4-5 minutes to heat through and create crispy edges.
- Season the hash with 1 teaspoon salt and ½ teaspoon pepper, mixing thoroughly to distribute the seasoning.
- Toast 4 English muffins until they are golden and crisp, creating a sturdy base for your dish.
- Fill a wide pan with 3 inches of water and 2 tablespoons white vinegar, bringing it to a gentle simmer at 180°F.
- Crack each egg individually into a small bowl before sliding it into the simmering water to poach for 3 minutes.
- Remove poached eggs with a slotted spoon, allowing excess water to drain on a paper towel.
- Whisk 3 egg yolks in a double boiler over low heat at 145°F until they become pale and smooth.
- Gradually stream in ½ cup melted butter while continuously whisking to create a silky hollandaise sauce.
- Stir 2 tablespoons lemon juice into the hollandaise, seasoning with a pinch of salt and pepper.
- Layer ½ cup hash onto each toasted English muffin half as a foundation for your eggs.
- Carefully place one poached egg on top of the hash for each muffin half.
- Drizzle warm hollandaise sauce generously over each egg, covering it completely.
- Serve immediately while the hash is crispy, eggs are hot, and sauce is smooth.
Notes
- Save time by using leftover corned beef from a previous meal for deeper flavor.
- Ensure poached eggs are fresh by using the freshest eggs possible for the best texture.
- Create a gluten-free version by substituting English muffins with roasted sweet potato rounds.
- Add a dash of smoked paprika to the hash for an extra layer of smoky complexity that complements the corned beef.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 515 kcal
- Sugar: 2 g
- Sodium: 810 mg
- Fat: 39 g
- Saturated Fat: 18 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 335 mg