Corned Beef Hash Eggs Benedict
User Reviews
5.0
3 reviews
Excellent
Corned Beef Hash Eggs Benedict
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
corned beef hash
- 2 tablespoons vegetable oil
- 1 ½ cups cooked and diced corned beef
- 6 small potatoes, finely chopped
- ½ yellow onion, diced
- 2 garlic cloves, minced
- ½ red bell pepper, seeded and diced
- 2 tablespoons thinly sliced chives
- salt and pepper to taste
hollandaise sauce
- 4 egg yolks
- ½ lemon, juiced
- ½ cup (1 stick) unsalted butter, melted and clarified, if desired
- pinch cayenne pepper
- 1 to 3 tablespoons chicken stock, warmed optional
- salt and pepper to taste
assembly
- 4 eggs
- 1 teaspoon white wine or apple cider vinegar
- 2 English muffins, split and toasted
garnish
- chives, thinly sliced
Instructions
- For hash: Pour oil into a skillet and place over medium-high heat. Add corned beef and sauté for 2 minutes. Add potatoes and continue to sauté for an additional 5 minutes. Season with salt and pepper. Add remaining hash ingredients and cook together for 7 to 10 minutes. Adjust seasonings and set aside.
- For hollandaise sauce: Place egg yolks and lemon juice into a stainless steel or heatproof glass bowl and whisk together until the mixture doubles in volume. Place mixture over a pot with simmering water (make sure the water from the pot does not reach the bottom of your bowl) and begin whisking. While whisking, begin to add melted butter, in a slow and steady stream, until fully incorporated and the hollandaise is thick and smooth (the sauce should gradually thicken as you add the butter) Add cayenne and season with salt and pepper. Remove from heat and cover with plastic wrap, directly over the surface and set aside.
- For poached eggs: Crack each egg into its own ramekin and set aside. Fill a medium pot with about 4 inches of water; add vinegar and bring to a boil. Using a whisk, create a small whirlpool in the water and carefully add eggs, one at a time, into the center of the whirlpool. (it’s best to do this in batches of 2) Cover and remove from heat. Allow eggs to poach for about 4 to 6 minutes before removing with a slotted spoon. Bring water back to a boil and repeat until all eggs have been poached.
- To assemble: Place an English muffin half onto a plate, cut-side up. Top with a heaping amount of hash followed by a poached egg. Finish with a generous drizzle of hollandaise (if hollandaise has thickened too much while sitting, just stir in chicken stock (1-3 tablespoons) until desired consistency has been reached) and a sprinkle of chives. Serve immediately.
Nutrition Information
Show Details
Calories
702kcal
(35%)
Carbohydrates
50g
(17%)
Protein
24g
(48%)
Fat
46g
(71%)
Saturated Fat
26g
(130%)
Cholesterol
443mg
(148%)
Sodium
755mg
(31%)
Potassium
1367mg
(39%)
Fiber
8g
(32%)
Sugar
2g
(4%)
Vitamin A
1737IU
(35%)
Vitamin C
69mg
(77%)
Calcium
158mg
(16%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 702 kcal
% Daily Value*
| Calories | 702kcal | 35% |
| Carbohydrates | 50g | 17% |
| Protein | 24g | 48% |
| Fat | 46g | 71% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 443mg | 148% |
| Sodium | 755mg | 31% |
| Potassium | 1367mg | 29% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 1737IU | 35% |
| Vitamin C | 69mg | 77% |
| Calcium | 158mg | 16% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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