Corned Beef Hash Eggs Benedict is a tasty twist on the classic breakfast. It features crispy corned beef hash topped with a poached egg and creamy hollandaise sauce.
This dish is perfect for those lazy brunch days when you want something special. I enjoy serving it with a side of fresh fruit—makes me feel a little healthier, right? 😉
Key Ingredients & Substitutions
Corned Beef: This is the star of the dish. If you’re looking for a lighter option, try using shredded chicken or turkey. Both add a nice flavor but keep it a bit lighter on calories.
Potatoes/Hash Browns: You can use your favorite type of potato here. If you need a quicker option, frozen hash browns work beautifully. Sweet potatoes can add a twist of flavor if you’re feeling adventurous!
Eggs: While large eggs are standard, you can use egg whites for a healthier version. Just keep in mind the texture will be different without the yolk.
Hollandaise Sauce: If you’re short on time, store-bought hollandaise works in a pinch. Homemade is always best, but consider using Greek yogurt mixed with lemon juice as a lighter, tangy alternative that mimics the sauce well.
How Do You Poach Eggs Perfectly Without Breaking Them?
Poaching eggs can seem tricky, but with the right technique, you can do it like a pro! Start by using fresh eggs, as they hold their shape better. Here’s how to achieve perfectly poached eggs:
- Bring a pot of water to a gentle simmer and add a splash of vinegar, which helps keep the whites together.
- Crack your egg into a small bowl first—this makes it easier to slide into the water gently.
- Carefully slide the egg into the water and repeat with a second egg.
- Cook for 3-4 minutes until the whites are firm and yolks are runny. Use a slotted spoon to remove them carefully.
Remember, don’t let the water boil vigorously, or the eggs will break apart.
How to Make Corned Beef Hash Eggs Benedict
Ingredients You’ll Need:
For the Main Dish:
- 1 cup cooked corned beef, chopped
- 1/2 cup cooked diced potatoes or crispy hash browns (can use frozen)
- 1/4 cup diced onions, sautéed
- 2 large eggs
- 2 English muffin halves or 2 potato pancakes/hash brown patties (for base)
- 1 tbsp white vinegar (for poaching eggs)
- 2 tbsp butter
- Salt and pepper, to taste
- Fresh chives, chopped, for garnish
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted
- Salt and cayenne pepper or white pepper, to taste
How Much Time Will You Need?
This delightful dish takes about 30 minutes to prepare and cook. You’ll spend time on various tasks like cooking the hash, making the Hollandaise sauce, and poaching the eggs. It’s a perfect meal for breakfast or brunch!
Step-by-Step Instructions:
1. Prepare the Base (Hash and Potato Pancakes):
If you’re using frozen hash browns or potato pancakes, start by cooking them according to the package instructions until they are crispy and golden brown. While they’re cooking, take a skillet and melt 2 tablespoons of butter over medium heat. Sauté the diced onions until they become translucent. Then, add the chopped corned beef and cooked potatoes or hash browns into the skillet. Stir everything together to heat it through, and season with salt and pepper to taste. Keep this mixture warm while you move on to the next steps!
2. Make the Hollandaise Sauce:
In a heatproof bowl over a lightly simmering pot of water (this is your double boiler), whisk the egg yolks with the lemon juice until the mixture thickens and doubles in volume—this usually takes about 3-5 minutes. Slowly drizzle in the melted butter while whisking constantly. This is key—keep whisking until you have a smooth, creamy sauce. Season the Hollandaise with salt and a pinch of cayenne pepper or white pepper for a little heat. Keep this sauce warm, but be careful not to let it overheat, or it might curdle!
3. Poach the Eggs:
In a separate pot, bring some water to a gentle simmer and add the tablespoon of white vinegar. Crack one egg into a small bowl, and gently slide it into the simmering water—then do the same with the second egg. Let the eggs poach for about 3-4 minutes, so the whites are firm but the yolks remain runny. Use a slotted spoon to carefully remove the eggs from the water, allowing any excess water to drain off. Place them on a paper towel to catch any drips.
4. Assemble the Dish:
Now it’s time to put everything together! Start by placing your crispy potato pancake or half of an English muffin on a plate. Spoon a generous amount of the corned beef hash mixture on top of your base. Then, carefully place a poached egg on top of the hash. Next, drizzle your warm Hollandaise sauce over the egg. For the finishing touch, garnish with freshly chopped chives and a sprinkle of freshly ground black pepper to taste.
5. Serve Immediately:
Enjoy the rich, savory flavors of your Corned Beef Hash Eggs Benedict right away while everything is still warm and delicious!
Can I Use Store-Bought Hollandaise Sauce?
Absolutely! If you’re short on time, using store-bought Hollandaise sauce can save you some effort and still taste great. Just gently warm it on the stove or in the microwave before serving.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in the microwave or on the stovetop. Be careful not to overcook the eggs when reheating!
Can I Make This Recipe Vegetarian?
You can certainly make a vegetarian version by substituting the corned beef with sautéed mushrooms or spinach and using a smoked tofu for added flavor in the hash. You can also replace the eggs with a vegan egg substitute if needed!
How Do I Ensure My Poached Eggs Come Out Perfectly Every Time?
Using fresh eggs helps your poached eggs hold their shape better. Also, add a splash of vinegar to the water, which helps the whites coagulate. Keep the water at a gentle simmer—not a rolling boil—to avoid breaking the eggs.
