This Corned Beef Hash Eggs Benedict is a tasty twist on the classic. Crispy corned beef hash meets perfectly poached eggs, all topped with creamy hollandaise sauce. Yum!
You’ll feel like a brunch champ when you serve this! The combination of flavors is unbeatable. Plus, who doesn’t love drenching everything in sauce? Bring on the deliciousness! 😋
Key Ingredients & Substitutions
Corned Beef: This brings a unique flavor to your dish. If you’d like a lighter option, you can use smoked turkey, ham, or even sautéed mushrooms for a vegetarian take.
Potatoes: Diced potatoes add a hearty texture, but pre-made hash browns can save time. If you’re looking for a healthier option, sweet potatoes work well too!
Eggs: Fresh large eggs are best for poaching. If you’re concerned about cholesterol, try using egg whites or a cholesterol-free egg substitute for fewer calories.
Hollandaise Sauce: Using unsalted butter allows more control over the salt levels. You can swap lemon juice with vinegar for a different tangy flavor, or for a lighter sauce, mix with Greek yogurt!
How Do I Perfectly Poach Eggs Without Messing Them Up?
Poaching eggs can seem tricky, but it’s simple with a few tips! Start with fresh eggs, as they hold their shape better. Add a bit of vinegar to the simmering water to help the whites set faster.
- Bring water just below boiling (gentle simmer).
- Crack your egg into a small bowl first for easier transfer.
- Slide the egg gently into the water and avoid swirling.
- Cook for 3-4 minutes for a runny yolk; adjust time for firmer yolks.
- Use a slotted spoon to lift the egg and let it drain on paper towels.
Practice makes perfect, and soon you’ll be a poaching pro!
How to Make Corned Beef Hash Eggs Benedict
Ingredients You’ll Need:
For the Corned Beef Hash:
- 8 oz corned beef, finely chopped or shredded
- 2 cups diced potatoes (or pre-made hash browns)
- 1 small onion, finely chopped
- 2 tbsp butter (for cooking the hash)
- Salt and pepper to taste
- Fresh parsley or thyme for garnish
For the Poached Eggs:
- 4 large eggs
For Serving:
- 4 slices of toasted bread or English muffins (toasted)
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tbsp lemon juice (freshly squeezed)
- 1/2 cup unsalted butter (melted and hot)
- Salt to taste
- Pinch of cayenne pepper or a few dashes of hot sauce (optional)
How Much Time Will You Need?
This delicious Corned Beef Hash Eggs Benedict will take about 30 minutes to prepare. You’ll spend around 10 minutes prepping ingredients and another 20 minutes cooking everything to perfection. With this guide, it’s straightforward and totally worth the effort!
Step-by-Step Instructions:
1. Prepare the Corned Beef Hash:
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and cook for about 3 minutes, or until it becomes translucent. Next, add in the diced potatoes (or hash browns) and cook for another 5-7 minutes until they start to brown nicely. Stir the chopped corned beef into the skillet and cook until heated through and slightly crispy, about 3-4 minutes. Season with salt and pepper to taste, and keep it warm on low heat while you continue with the recipe.
2. Make the Hollandaise Sauce:
To whip up the Hollandaise, set up a double boiler by placing a heatproof bowl over a pot with simmering water (make sure the water doesn’t touch the bowl). In the bowl, vigorously whisk together the egg yolks and lemon juice until the mixture thickens and doubles in volume, which should take about 3-5 minutes. Now, slowly drizzle the hot melted butter into the egg mixture while continuously whisking until the sauce becomes thick and smooth. Add a pinch of salt and cayenne pepper or hot sauce, if you like a little heat. Keep this warm until you’re ready to serve.
3. Poach the Eggs:
In a separate saucepan, bring water to a gentle simmer. You can add a splash of vinegar to help the eggs hold together, but this step is optional. Crack one egg into a small bowl first before gently sliding it into the simmering water. Poach the egg for about 3-4 minutes until the whites are set and the yolk remains runny. Carefully remove it with a slotted spoon and drain on paper towels. Repeat this for the rest of the eggs.
4. Assemble the Eggs Benedict:
Grab your toasted bread or English muffins. Place the halves on a plate and spoon a generous layer of the corned beef hash on each slice. Top each one with a poached egg, taking care not to break the yolk.
5. Add the Hollandaise:
Spoon the warm Hollandaise sauce generously over each poached egg, letting it flow beautifully down the sides and onto the hash.
6. Garnish and Serve:
Finish it off by sprinkling fresh parsley or thyme on top for an extra pop of flavor. Serve immediately while everything is warm and enjoy your savory Corned Beef Hash Eggs Benedict!
Can I Use Leftover Corned Beef for This Recipe?
Absolutely! Using leftover corned beef is a great way to make this dish. Just ensure it’s finely chopped or shredded to mix well with the hash!
How Can I Make the Hollandaise Sauce Ahead of Time?
While it’s best served fresh, you can prepare the Hollandaise sauce ahead of time. Keep it warm in a thermos or store it in a bowl over warm water, but avoid letting it get cold as it can thicken. You may need to whisk in a bit of warm water before serving to get it back to the right consistency.
Can I Substitute the Eggs with Egg Whites?
Yes, you can use egg whites or an egg white substitute for a lighter version. Just be aware that egg whites won’t have the same richness, but they will still allow you to enjoy the dish with fewer calories!
What’s the Best Way to Store Leftover Hash?
To store leftover corned beef hash, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. Reheat in a skillet over medium heat for best results, adding a little butter if needed to keep it moist.