This Corned Beef Hash Eggs Benedict is a tasty twist on a classic dish! It combines crispy corned beef hash with poached eggs and rich hollandaise sauce, all on a toasted English muffin.
If you think eggs Benny can’t get any better, think again! The crispy hash adds a wonderful flavor that makes breakfast feel extra special—even if it’s for dinner. 🥚🍳
I love making this dish on weekends when I have a bit more time. It feels fancy, but it’s really just a fun mix of flavors that everyone enjoys!
Key Ingredients & Substitutions
Eggs: Fresh large eggs are key to achieving the perfect poached texture. If you’re out of eggs, silken tofu can be blended for a vegan option, although it won’t mimic the runny yolk.
Corned Beef: For a richer flavor, use high-quality corned beef. If you’re vegetarian, consider replacing it with sautéed mushrooms or lentils for a hearty alternative.
Onion: Diced onions add sweetness and depth. You could swap in shallots or green onions if you prefer a milder taste.
Potatoes: Adding diced potatoes gives a nice texture to the hash. If short on time, frozen hash browns can be a quick substitute.
Hollandaise Sauce: This creamy sauce is essential, but if you’re in a rush, consider a store-bought version for convenience. Just remember to check for quality!
How Do You Poach Eggs Perfectly?
Poaching eggs can be tricky, but with a few tips, you’ll have perfect results! Start with fresh eggs, as they hold their shape better when poached. Adding vinegar to simmering water helps the egg whites set quickly.
- Fill a large saucepan with water and bring it to a gentle simmer. Aim for small bubbles, not a rolling boil.
- Add a tablespoon of white vinegar to the water. This helps keep the eggs together.
- Crack each egg into a small bowl to avoid breaking the yolk.
- Stir the pot to create a gentle whirlpool, then slowly slide in the egg.
- Cook for 3-4 minutes until the whites are set. Remove with a slotted spoon and let drain on paper towels.
Remember, practice makes perfect! If you don’t get it right the first time, keep trying. You’ll soon be making beautifully poached eggs!
How to Make Corned Beef Hash Eggs Benedict
Ingredients You’ll Need:
For the Dish:
- 4 large eggs
- 2 English muffins, split and toasted
- 1 cup corned beef, diced or shredded
- 1/2 cup diced onion
- 1/4 cup diced potatoes (optional, if making hash from scratch)
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tbsp white vinegar (for poaching eggs)
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted
- Pinch of salt
- Pinch of cayenne pepper or hot sauce (optional)
For Garnish:
- Chopped fresh chives
- Cracked black pepper or red pepper flakes
How Much Time Will You Need?
This delicious recipe takes about 30 minutes in total. You’ll spend about 15 minutes prepping and cooking the corned beef hash, another 10 minutes poaching the eggs, and around 5 minutes making the Hollandaise sauce. After that, all you need to do is assemble the dish and dig in!
Step-by-Step Instructions:
1. Prepare the Corned Beef Hash:
Start by heating the olive oil and butter in a skillet over medium heat. Once it’s nice and hot, add the diced onion, and if you’re using potatoes, add those too. Cook everything until the onion is tender and golden brown. Then, toss in the diced corned beef and cook until it’s heated through and a little crispy on the edges. Keep the hash warm while you move to the next step.
2. Poach the Eggs:
Next, bring a large saucepan filled with water to a gentle simmer. Once the water is simmering (you’ll see small bubbles), add a tablespoon of white vinegar. Crack one egg into a small bowl. Then, stir the water gently to create a whirlpool and carefully slide the egg into the middle. Poach the egg for about 3-4 minutes, making sure the whites are set but the yolks are still runny. Use a slotted spoon to remove the egg and let it drain on a paper towel. Repeat this process with the remaining eggs.
3. Make the Hollandaise Sauce:
For the Hollandaise, set up a double boiler by placing a heatproof bowl over a pot of simmering water. In this bowl, whisk together the egg yolks and lemon juice until it thickens and doubles in volume. Slowly drizzle in the melted butter while whisking continuously until the sauce becomes thick and creamy. Once done, remove from heat and season with a pinch of salt and cayenne or hot sauce if you fancy a little spice. Keep this sauce warm until you’re ready to use it.
4. Assemble the Eggs Benedict:
To put everything together, place the toasted English muffin halves on plates. Spoon a generous amount of the corned beef hash onto each half. Then, gently place a poached egg on top of the hash. Drizzle some warm Hollandaise sauce over the eggs, and finish with a sprinkle of chopped fresh chives and cracked black pepper or red pepper flakes for some extra flavor.
5. Serve Immediately:
Enjoy your Corned Beef Hash Eggs Benedict while everything is still warm and delicious! The combination of flavors and textures will surely delight your taste buds!
Enjoy your tasty dish!
Can I Use Leftover Corned Beef for This Recipe?
Absolutely! Leftover corned beef works perfectly for this recipe. Just dice it up and follow the same steps for preparing the hash. It’s a great way to enjoy leftovers!
What Can I Substitute for Hollandaise Sauce?
If you’re looking for a quicker option, consider using store-bought hollandaise sauce. Alternatively, a simple avocado mash or a dollop of sour cream can provide a creamy topping with a different flavor profile.
How Do I Make This Recipe Healthier?
To lighten up the dish, you could use whole grain English muffins and reduce or omit the butter in the hash. You can also add more vegetables like spinach or bell peppers to increase the nutritional value.
Can I Store Leftovers?
Yes! Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm the corned beef hash on the stove and reheat the poached eggs carefully in hot water for a minute to make them nice and warm again.