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. 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.