Description
Hearty southern-style Corned Beef Hash Eggs Benedict delivers comfort on a plate, blending crispy potatoes, tender corned beef, and creamy hollandaise. Rich flavors and classic textures invite you to savor a breakfast masterpiece that elevates morning dining.
Ingredients
Scale
Protein:
- 2 cups cooked corned beef, diced
Vegetables:
- 2 large potatoes, peeled and diced
- 1 small onion, finely chopped
- 1 bell pepper, finely chopped (optional)
Cooking Ingredients:
- 2 tablespoons butter or olive oil
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium temperature, coating the surface with butter or olive oil to prevent sticking and create a flavorful base for the hash.
- Carefully distribute diced potatoes across the skillet, allowing them to develop a golden-brown exterior while maintaining a tender interior, gently stirring to ensure even cooking for approximately 10 minutes.
- Introduce finely chopped onions and bell peppers into the skillet, stirring periodically to integrate the vegetables and allow them to soften, releasing their aromatic qualities until the onions become translucent and the peppers are tender.
- Incorporate diced corned beef into the potato and vegetable mixture, gently folding the ingredients to distribute heat evenly and create a harmonious blend of flavors and textures.
- Season the hash with salt and freshly ground black pepper, tasting and adjusting the seasoning to enhance the overall depth of the dish.
- Prepare poached eggs by creating a gentle whirlpool in simmering water and carefully dropping each egg into the center, cooking until the whites are set but the yolks remain delicately runny.
- Toast English muffin halves until they achieve a crisp, golden-brown surface that will provide a sturdy foundation for the hash and eggs.
- Assemble the benedict by layering toasted English muffin halves with a generous portion of the corned beef hash, carefully placing a perfectly poached egg on top of each mound.
- Finish the dish by drizzling hollandaise sauce over the eggs, allowing it to cascade down the sides of the hash, creating a luxurious and indulgent presentation.
Notes
- Use waxy potatoes like Yukon Gold for the best texture and golden-brown crispy edges.
- Drain excess moisture from corned beef to prevent soggy hash and ensure crispy, caramelized bits.
- Pat the vegetables dry before adding to the skillet to achieve proper browning and prevent steaming.
- For a lighter version, substitute half the butter with olive oil or use lean corned beef to reduce overall fat content.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 180 mg