This tasty Corned Beef Hash Eggs Benedict features crispy, golden hash and perfectly poached eggs all drizzled with creamy hollandaise sauce. It’s like a breakfast hug on your plate!
I love how easy this dish is to make, and nothing beats that first bite of fluffy egg and crunchy hash. It’s the kind of meal that turns any morning into a special occasion! 🍳❤️
Key Ingredients & Substitutions
Eggs: Fresh, large eggs are key for poaching and making the hollandaise. If you need a substitute, consider using silken tofu for a vegan option, keeping in mind it will change the texture of the final dish.
English Muffins: Toasted English muffins provide a nice crunch. You can swap them with bagels or gluten-free muffins if you prefer. Just make sure they can hold the toppings well.
Corned Beef: This is what gives the dish its hearty flavor. If you’re looking for a lighter option, turkey or vegetarian sausage can be good alternatives, or even black beans for a different twist.
Potatoes: Diced potatoes add great texture. You can use sweet potatoes for a healthier, sweeter flavor or skip them entirely if you want to reduce carbs.
Hollandaise Sauce: This creamy element is magical! If you want a lighter sauce, consider using Greek yogurt mixed with lemon juice instead. It’s not traditional but offers a tasty shift while being healthier.
How Do You Make the Perfect Hollandaise Sauce?
Making hollandaise sauce can seem tricky, but keep it simple! The key is to control the heat and whisk continuously to avoid scrambling the eggs.
- Set up a double boiler: a bowl over simmering water keeps gentle heat.
- Whisk yolks and lemon juice until thickened, about 3-5 minutes.
- Slowly drizzle in hot melted butter while whisking constantly until the sauce is thick and creamy.
- If it gets too thick, add a teaspoon of warm water to loosen it up.
Your hollandaise should be rich and velvety. Don’t forget to taste and adjust seasonings as you go, and if it looks too curdled, don’t give up! Just whisk over low heat a bit longer until smooth.
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 cooked corned beef, chopped or shredded
- 1 medium potato, peeled and diced
- 1/2 cup onion, diced
- 1 tbsp butter
- 1 tbsp olive oil
- Salt and black pepper to taste
- 2 tbsp chopped fresh chives (for garnish)
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter (1 stick), melted and hot
- Salt to taste
- Pinch of cayenne pepper or a dash of hot sauce (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook. With the eggs poaching and the hash cooking simultaneously, you can efficiently get everything ready. Just a few minutes for assembly, and you’ll have a delicious meal ready to serve in no time!
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 hot, throw in the diced potatoes and cook them for about 8-10 minutes, stirring occasionally, until they turn golden and tender. Then, add the diced onions and sauté until they become translucent. Finally, mix in the chopped corned beef and continue cooking for about 5 minutes, or until it’s heated through and slightly crispy. Make sure to season with salt and pepper to taste, then keep the hash warm while you move on to the next steps.
2. Make the Hollandaise Sauce:
Next, let’s whip up the hollandaise sauce! Set up a double boiler: you can use a heatproof bowl over simmering water. In this bowl, whisk together the egg yolks and lemon juice until the mixture thickens and doubles in volume—it should take about 3-4 minutes. Now, slowly drizzle in the hot melted butter while whisking continuously. Keep whisking until the sauce becomes thick and creamy. When it’s just right, season with a little salt and a pinch of cayenne or a dash of hot sauce if you like a bit of heat. Cover the sauce to keep it warm while you poach the eggs.
3. Poach the Eggs:
For the poached eggs, fill a saucepan with about 3 inches of water and bring it to a gentle simmer. If you’d like, you can add a splash of vinegar—this helps the egg whites stay together while poaching. Crack each egg into a small bowl, then gently slide it into the simmering water. Let the eggs poach for about 3-4 minutes, checking to ensure the whites are set but the yolks remain runny. Use a slotted spoon to carefully remove them, letting them drain on paper towels.
4. Assemble the Eggs Benedict:
Now it’s time to put everything together! Place the toasted English muffin halves on plates and spoon a generous amount of the corned beef hash over each muffin half. Top each hash with a poached egg, then drizzle the warm hollandaise sauce over the eggs. Don’t forget to garnish with chopped fresh chives and a sprinkle of freshly cracked black pepper for that extra touch!
5. Serve Immediately:
Enjoy your homemade Corned Beef Hash Eggs Benedict hot! Feel free to pair it with some greens or any side of your choice. This dish is perfect for a hearty breakfast or brunch!
Enjoy this hearty and savory twist on classic Eggs Benedict!
Can I Use Leftover Corned Beef for This Recipe?
Absolutely! Leftover corned beef works perfectly in this dish. Just chop or shred it and add it to the hash as instructed. It will save you time and add fantastic flavor!
Can I Make Hollandaise Sauce in Advance?
While it’s best to make hollandaise sauce fresh, you can prepare it ahead of time. Just keep it warm in a covered bowl over a pot of warm water. If it thickens too much, whisk in a teaspoon of warm water to loosen it up before serving.
What’s the Best Way to Poach Eggs?
Gently simmering the water is key! Make sure to crack each egg into a small bowl first, then slide it into the water to prevent breaking the yolk. Use a slotted spoon to remove the eggs once they’re cooked to your liking.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the corned beef hash on the stove, and you can microwave the poached eggs briefly—but they’re best fresh!