Corned Beef Hash Eggs Benedict

Welcome back, dear readers! First off, I want to extend a heartfelt thank you for being part of this culinary journey. Your support and enthusiasm fuel my passion for creating and sharing these recipes. Today, I am beyond excited to bring you a dish that combines the comforting flavors of corned beef hash with the elegance of Eggs Benedict. Let’s dive into this delightful fusion that’s perfect for brunch or a special breakfast treat!

Ingredients

Before we get cooking, let’s gather everything we need for this delicious Corned Beef Hash Eggs Benedict:

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

The Eggs Benedict:

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

How to Make Corned Beef Hash Eggs Benedict

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.

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.

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.

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.

Helpful Tips

• Timing is Key: To keep everything warm, you can hold the prepared corned beef hash and poached eggs in a warm oven (about 200°F) while you make the Hollandaise sauce.
• Blender Hollandaise: If the sauce is too thick, you can thin it out with a tablespoon of warm water.
• Perfect Poached Eggs: Use the freshest eggs possible for the best poaching results.

Substitutions/Variations

• Vegetarian Version: Swap the corned beef with a hearty vegetable mix like mushrooms, spinach, and bell peppers.
• Gluten-Free: Use gluten-free English muffins to make this dish gluten-free.
• Cheesy Twist: Add a layer of melted cheese on top of the corned beef hash before adding the poached egg for an extra indulgence.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes, you can prepare the corned beef hash in advance and reheat it when you’re ready to assemble the Eggs Benedict. The Hollandaise sauce is best made fresh.

What if I don’t have a blender for the Hollandaise sauce?

You can make the sauce on the stovetop by whisking the egg yolks and lemon juice over a double boiler and slowly adding the melted butter while continuing to whisk until thickened.

How do I store leftovers?

Store any leftover corned beef hash and Hollandaise sauce separately in airtight containers in the refrigerator. The hash will keep for up to 3 days, while the Hollandaise sauce should be used within 1 day. Reheat the hash in a skillet and gently warm the sauce before serving.

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If you enjoyed this Corned Beef Hash Eggs Benedict, you might also love these recipes:

• Ultimate Pancake Board: A Festive Breakfast Feast
• Pistachio Bread: A Sweet and Salty Delight

Enjoy your delightful breakfast creation! This Corned Beef Hash Eggs Benedict is sure to impress your family and friends with its perfect blend of flavors and textures. Bon appétit!

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