Corned Beef Hash Eggs Benedict Recipe: A Savory Brunch Delight You Can Make at Home

If you’re craving a hearty and satisfying brunch, look no further than this Corned Beef Hash Eggs Benedict recipe. It’s the perfect blend of crispy potatoes, savory corned beef, and creamy Hollandaise sauce, all topped with perfectly poached eggs. This dish combines the comfort of traditional corned beef hash with the elegance of Eggs Benedict, making it a crowd-pleaser for any breakfast or brunch table.

Photo byMMM Recipes

I found this amazing recipe at MMM Recipes, and I couldn't wait to share it with you. It’s a delightful twist on a classic, and I’ve added a few tips to help you perfect it every time. Give it a try, and you’ll have a new favorite for weekend mornings!

A Little History

Eggs Benedict is a classic American dish, often associated with fancy brunch menus, but its origins are a bit mysterious. Some say it was invented in the late 19th century at Delmonico’s Restaurant in New York City, while others credit a hungover Wall Street broker who asked for "some buttered toast, poached eggs, crisp bacon, and a hooker of Hollandaise" at the Waldorf Hotel. Meanwhile, corned beef hash has roots in Irish-American cuisine, offering a way to use up leftovers like corned beef. Combining these two dishes makes for a savory, satisfying, and indulgent brunch treat.

Ingredients

For the Corned Beef Hash:

• 2 cups cooked corned beef, diced
• 2 large potatoes, peeled and diced
• 1 small onion, finely chopped
• 1 bell pepper, finely chopped (optional)
• 2 tablespoons butter or olive oil
• Salt and pepper to taste

For the Hollandaise Sauce:

• 3 large egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• Pinch of cayenne pepper
• Salt to taste

For the Eggs Benedict:

• 4 English muffins, split and toasted
• 8 large eggs
• Fresh chives or parsley for garnish (optional)

Instructions

Step 1: Prepare the Corned Beef Hash

1. Cook the Potatoes: In a large skillet, heat butter or olive oil over medium heat. Add the diced potatoes and cook until they start to become tender and golden, about 10 minutes.
2. Add Onion and Bell Pepper: Stir in the chopped onion and bell pepper (if using). Cook until the onion is translucent and the bell pepper is tender, about 5 minutes.
3. Add Corned Beef: Add the diced corned beef to the skillet. Cook, stirring occasionally, until everything is well combined and heated through. Season with salt and pepper to taste.

Step 2: Make the Hollandaise Sauce

1. Blend Ingredients: In a blender, combine egg yolks, lemon juice, and a pinch of cayenne pepper. Blend on medium speed until the mixture lightens in color, about 20-30 seconds.
2. Add Butter: With the blender running on low speed, slowly drizzle in the melted butter. Continue blending until the sauce is thickened and smooth. Season with salt to taste.

Step 3: Poach the Eggs

1. Prepare Water: Fill a large saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to help the eggs set.
2. Poach Eggs: Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs until the whites are set but the yolks are still runny, about 3-4 minutes. Remove with a slotted spoon and set on a paper towel to drain.

Step 4: Assemble the Eggs Benedict

1. Toast English Muffins: While the eggs are poaching, toast the English muffin halves until they are golden brown.
2. Layer the Ingredients: Place a generous spoonful of corned beef hash on each English muffin half. Top with a poached egg.
3. Add Hollandaise: Spoon the warm Hollandaise sauce over the top of each poached egg. Garnish with chopped chives or parsley if desired.

Pro Tips & Variations

• For Extra Crunch: Cook the potatoes a little longer for a crispy texture that contrasts with the soft poached eggs.
• Vegetarian Option: Replace the corned beef with sautéed mushrooms for a delicious meatless version.
• Pairing Suggestions: Serve this dish with a side of fresh fruit or a light arugula salad to balance the richness of the Hollandaise sauce.

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