This Corned Beef Hash Eggs Benedict is a tasty twist on the classic breakfast favorite! Crispy corned beef hash topped with perfectly poached eggs and creamy hollandaise sauce sounds pretty amazing, right?
I love how fun it is to make this dish on a lazy weekend morning. You get that delicious hash, plus all the eggs and sauce—it’s like a hug on a plate!🥚❤️
Key Ingredients & Substitutions
Sturdy Bread: Rye or sourdough works great for this dish. However, you can use any bread you like—whole grain, ciabatta, or even English muffins if that’s what you have on hand.
Corned Beef: If you’re looking for a leaner option, diced turkey or chicken can be used instead. For a vegetarian twist, sauté mushrooms or use cooked lentils.
Potatoes: While optional, potatoes add a nice texture. You can skip them entirely, or try sweet potatoes for a different flavor!
Onion: Yellow onions are perfect, but feel free to use shallots or green onions if that’s what you prefer. They each bring their own unique flavor.
Eggs: Fresh eggs are key for poaching. In a pinch, you could use a carton of liquid eggs, but they’ll have a different texture.
Hollandaise Sauce: If you want to lighten up the sauce, try using Greek yogurt with lemon for a tangy twist. Just mix it with some of the original sauce for balance.
How Can I Perfectly Poach Eggs?
Poaching eggs can be tricky, but here’s how to achieve those perfectly runny yolks! Start with fresh eggs for the best results.
- Fill a pot with water and bring it to a gentle simmer, not a rolling boil.
- Add 2 tsp of white vinegar to help the eggs set. This is optional, but it can help.
- Crack an egg into a small bowl before sliding it into the simmering water. This keeps the whites intact.
- Let it cook for 3-4 minutes until the whites are set, and the yolk remains soft. Use a slotted spoon to remove it.
- For neatness, drain the poached eggs on paper towels to remove excess water.
This method makes the process easier and gives you better control for perfect eggs every time!
How to Make Corned Beef Hash Eggs Benedict
Ingredients You’ll Need:
For the Base:
- 4 slices of sturdy bread (like rye or sourdough), toasted
- 2 cups cooked corned beef, diced
- 1 cup cooked potatoes, diced (optional)
- 1 small onion, finely chopped
- 1 tbsp butter or oil
- 4 large eggs
- 2 tsp white vinegar
- Salt and pepper, to taste
- 2 tbsp finely chopped chives, for garnish
- Paprika or chili flakes, for garnish (optional)
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tbsp lemon juice
- ½ cup unsalted butter, melted and hot
- Salt and cayenne or white pepper, to taste
How Much Time Will You Need?
This delicious recipe will take about 30 minutes to prepare. You’ll spend around 10 minutes cooking the corned beef hash, 10 minutes whipping up the hollandaise sauce, and about 10 minutes poaching the eggs and assembling everything. It’s a great way to start your day!
Step-by-Step Instructions:
1. Prepare the Corned Beef Hash:
Start by heating a skillet over medium heat. Add the butter or oil and let it melt. Once melted, stir in the chopped onion and sauté it for about 3-4 minutes, until it turns translucent. Next, add the diced corned beef and, if you’re using them, the cooked potatoes. Cook everything together until it’s heated through and slightly crispy, stirring occasionally. Season everything with salt and pepper, then remove it from the heat.
2. Prepare the Hollandaise Sauce:
For the hollandaise sauce, grab a heatproof bowl and place it over a pot of simmering water (this is called a bain-marie). In the bowl, whisk together the egg yolks and lemon juice until the mixture thickens and doubles in volume. Slowly start to drizzle in the hot melted butter while continuously whisking. Keep whisking until the sauce is smooth and thickened. Don’t forget to season it with salt and a pinch of cayenne or white pepper. Keep this sauce warm but be careful not to overheat it!
3. Poach the Eggs:
In a separate pot, bring some water to a gentle simmer and add the white vinegar. Crack each egg into a small bowl, and then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes, allowing the whites to set while the yolks remain beautifully runny. When they are done, use a slotted spoon to remove them from the water, letting any excess water drain off on some paper towels.
4. Assemble the Eggs Benedict:
Now it’s time to put everything together! Start by placing a toasted bread slice on each plate. Spoon a generous amount of the corned beef hash onto each slice of bread. Then, carefully place a poached egg on top of the hash. Finally, drizzle the warm hollandaise sauce over each poached egg.
5. Garnish and Serve:
To finish it off, sprinkle some chopped chives on top, and if you like a little extra kick, add a pinch of paprika or chili flakes. Serve your Corned Beef Hash Eggs Benedict immediately with any sides or your favorite morning beverage.
Enjoy your tasty creation! Perfect for brunch or a special breakfast any day!
Can I Use Leftover Corned Beef for This Recipe?
Absolutely! Leftover corned beef works perfectly for this dish and saves you time. Just make sure to dice it and heat it through in the skillet until it’s crisped to your liking.
What If I Don’t Have White Vinegar for Poaching Eggs?
No problem! You can substitute with apple cider vinegar or even lemon juice. The acidity helps the egg whites set, so using an alternative acidity will still give you a great result.
Can I Make the Hollandaise Sauce Ahead of Time?
While it’s best fresh, you can prepare the hollandaise sauce in advance. Keep it warm in a thermos or in a double boiler, stirring occasionally. If it thickens too much, whisk in a bit of warm water to bring it back to the right consistency before serving.
How Do I Store Leftovers?
If you have leftovers, store them separately. Refrigerate the corned beef hash and poached eggs in airtight containers for up to 2 days. Reheat the hash on the stove and poach new eggs when you’re ready to eat again!
