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Corned Beef Hash Eggs Benedict

Savory Corned Beef Hash Eggs Benedict for Weekend Brunch

Delight in the rich flavors of Corned Beef Hash Eggs Benedict, a perfect dish for weekend brunch.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 plates
Course: Breakfast
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash
  • 2 tablespoons Olive Oil Substitute with vegetable oil for a neutral flavor.
  • 1 cup Corned Beef Shredded chicken or smoked turkey can be used as variations.
  • 1/2 cup Onion Shallots work great for a milder taste.
  • 1 clove Garlic Skip if sensitive to strong flavors.
  • 2 cups Potatoes Sweet potatoes offer a lovely flavor twist.
  • Salt Essential seasoning to enhance flavor.
  • Pepper Essential seasoning to enhance flavor.
For the Eggs
  • 4 Eggs Consider using egg substitutes for a lighter option.
  • 1 tablespoon White Vinegar Lemon juice can be an excellent alternative.
For the Hollandaise
  • 1 cup Hollandaise Sauce Avocado sauce makes a delightful, healthier switch.

Equipment

  • Skillet
  • medium saucepan
  • slotted spoon
  • Mixing Bowl

Method
 

Step-By-Step Instructions
  1. Heat the Skillet: Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
  2. Brown the Corned Beef: Add 1 cup of diced corned beef, ½ cup of chopped onion, and 1 minced garlic clove to the skillet. Sauté for about 5-7 minutes until browned.
  3. Incorporate the Potatoes: Stir in 2 cups of diced potatoes and season with salt and pepper. Cook for another 15-20 minutes until golden brown.
  4. Prepare for Poaching Eggs: Fill a medium saucepan with water, add 1 tablespoon of white vinegar, and bring to a gentle simmer.
  5. Poach the Eggs: Carefully crack each egg into a bowl and slide them into the simmering water. Poach for 3-4 minutes until whites are set and yolks remain runny.
  6. Assemble the Dish: Plate a generous portion of corned beef hash and place a poached egg on top.
  7. Add Hollandaise Sauce: Drizzle a spoonful of hollandaise sauce over the poached eggs, finishing with a sprinkle of cracked pepper.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 35gProtein: 30gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 300mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Ensure to maintain a low simmer during poaching and avoid overcrowding the skillet for crispy hash. Fresh herbs can enhance hollandaise flavor.

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