There’s something about the sizzle of crispy potatoes mingling with savory corned beef that just wakes up the kitchen. This corned beef hash eggs benedict is all about that melt-in-your-mouth hollandaise dripping over perfectly poached eggs, resting on a golden English muffin. It’s popping up on brunch tables everywhere, especially with St. Patrick’s Day around the cornerbecause honestly, who doesn’t want a little Irish comfort on their plate?
This dish blends homemade hash with a creamy hollandaise and tender poached eggs, balancing rich and fresh flavors in every bite. The skillet method makes it easy, so you get diner-style potatoes and corned beef without fuss. It’s like your favorite reuben sandwich and classic eggs benedict had a cozy brunch baby. Bonus: you can swap in gluten-free English muffins for an allergy-friendly twist that keeps it just as good.
Back in 2018, I started making this as a weekend treat during chilly winters. The first time I poached eggs for it, I learned the hard wayvinegar in the water keeps whites tight and trim! That tip changed my whole breakfast game. After years of sourcing honest ingredients and sharing simple tricks, this recipe’s become a staple for readers craving tradition with a fresh, easy spin.
Yesica Andrews
Easy Corned Beef Hash Eggs Benedict Recipe You Need Now
This Easy Corned Beef Hash Eggs Benedict Recipe You Need Now pairs the robust flavors of corned beef hash with the classic elegance of Eggs Benedict, enhanced by a smooth hollandaise sauce. Ideal for a cozy brunch or St Patrick’s Day corned beef benedict brunch, this homemade corned beef hash poached eggs english muffin creation brings a delicious twist perfect for any celebration or weekend treat. Enjoy an authentic irish eggs benedict corned beef hash hollandaise experience that’s both comforting and impressive.
Start by heating butter or olive oil in a large skillet over medium heat, then add the diced potatoes. Cook them until they turn golden and start to soften, which should take around 10 minutes.
Next, throw in the chopped onion and bell pepper and continue cooking until the onions become translucent and the peppers soften, about 5 minutes.
Add the diced corned beef to the skillet, mix everything well, and heat through while seasoning with salt and pepper to your liking.
For the hollandaise, pour the egg yolks, lemon juice, and cayenne pepper into a blender and blend on medium until the color lightens, roughly 20 to 30 seconds.
Slowly stream the melted butter into the blender while it’s running on low speed until the sauce thickens and becomes smooth. Adjust salt to taste.
Bring a large saucepan of water to a gentle simmer and add a splash of vinegar to help poach the eggs.
Carefully crack each egg into a small cup, then gently slide it into the simmering water. Poach until the whites are set but yolks remain runny, about 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels.
While eggs are poaching, toast the English muffin halves until golden brown.
To assemble, pile a generous amount of corned beef hash on each English muffin half, then top each with a perfectly poached egg.
Drizzle the warm hollandaise sauce over the eggs and sprinkle with fresh chives or parsley if you like for a fresh touch.
Notes
To keep everything warm, hold the prepared corned beef hash and poached eggs in a low oven set to about 200°F while making the hollandaise sauce. If the hollandaise turns too thick, thin it slightly by blending in a tablespoon of warm water. Using the freshest eggs ensures the best poached eggs with firm whites and runny yolks.
Why You’ll Love This Corned Beef Hash Eggs Benedict
Hearty and nostalgicthis dish feels like a warm hug from an Irish diner, blending savory corned beef hash with classic eggs benedict elegance.
Simple ingredients you can find at your local grocery store, no fancy or hard-to-find items neededjust honest, comforting food.
Perfect for special occasions like St. Patrick’s Day or weekend brunches that deserve a little extra love without complicated prep.
The creamy hollandaise adds a luscious finish to tender poached eggs and crispy English muffins, making every bite feel indulgent but manageable.
Ingredients and Smart Swaps
Shopping for this homemade corned beef hash poached eggs English muffin meal? Here’s what you’ll need along with some handy substitutions to keep things flexible:
Ingredient
Role
Swap/Tip
Cooked corned beef, diced
Protein base for hash
Use leftover cooked corned beef or canned for convenience
Potatoes (peeled and diced)
Gives crispy texture and bulk to hash
Yukon gold or red potatoes also work great
Onion (finely chopped)
Adds sweetness and depth
Shallots or green onions for milder flavor
Bell pepper (optional, finely chopped)
Color and mild freshness
Skip or use a splash of hot sauce if preferred
Butter or olive oil
For cooking and richness
Butter adds richness, olive oil for a lighter option
Use fresh lemon juice; melted butter can be gently warmed if needed
English muffins (toasted)
Crunchy base for eggs and hash
Try gluten-free muffins for allergy-friendly option
Eggs
Poached, tender yolks
Always as fresh as you can find for perfect poaching
Step-by-Step: Bringing It All Together
Cook the potatoes: Heat your butter or oil in a skillet over medium. Toss in the diced potatoes and let them cook undisturbed for a few minutes to achieve golden edges, then stir occasionally until tenderabout 10 minutes.
Add onion and bell pepper: Stir in the chopped onion and bell pepper, cooking until the onion is translucent and the peppers soften, around 5 minutes.
Mix in corned beef: Fold in the diced corned beef, heating everything through. Season with salt and pepper to taste.
Make the hollandaise sauce: Blend together egg yolks, lemon juice, and a pinch of cayenne until light and frothy. Slowly drizzle in the warm melted butter while blending until thick and creamy. Add salt to taste and give it a final blend.
Poach the eggs: Bring water with a splash of vinegar to a gentle simmer. Slide eggs in one by one, poaching 3-4 minutes until whites are set but yolks still runny. Scoop out carefully and drain.
Toast the English muffins: While poaching, toast muffin halves until golden and crisp.
Assemble the benedicts: Spoon a generous heap of corned beef hash on each muffin half, top with a poached egg, and ladle on that creamy hollandaise. A sprinkle of chives or parsley adds a fresh punch.
Timing Tips to Keep It Cozy and Warm
Coordinating all parts can feel tricky, but this timing chart helps you stay smooth and stress-free:
Task
Time
Notes
Cook potatoes until tender and golden
10 minutes
Start here, so hash is ready early
Add onion, bell pepper, cook through
5 minutes
Immediately after potatoes
Add corned beef and heat
3-4 minutes
Finishes hash prep
Poach eggs
3-4 minutes per batch
Do just before serving
Toast English muffins
2-3 minutes
Can be done while eggs cook
Prepare hollandaise sauce
5 minutes
Blend & drizzle, last step before plating
Pro Tip: Keep the corned beef hash warm by covering the skillet or placing it in a 200°F oven while prepping the sauce and eggs.
Storage, Serving, and Leftover Hacks
This recipe is best enjoyed fresh, but the corned beef hash can be refrigerated for up to 3 days. Reheat gently in a skillet to revive that crispy edge.
Poached eggs and hollandaise are tricky to storeprepare those fresh when you’re ready to serve.
Toast English muffins right before serving to keep their crunch.
Serving Suggestion: Pair with a side of fresh fruit or a simple green salad for a refreshing balance to the richness.
Storage
Duration
Reheating Tips
Corned beef hash
Up to 3 days in fridge
Reheat in skillet with a little butter for crispiness
English muffins (toasted)
Best fresh, but can freeze
Re-toast before serving
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FAQs ( Corned Beef Hash Eggs Benedict )
Can I use leftover corned beef for this recipe?
Absolutely! Leftover corned beef works perfectly and actually saves time. Dice it into small cubes and add it to the potatoes during the last few minutes of cooking. This prevents the meat from drying out while still getting crispy edges. Day-old corned beef often has better flavor too.
What type of potatoes work best for the hash?
Russet potatoes create the crispiest hash because of their high starch content. Yukon Gold works well too and holds together nicely. Pre-cook the potatoes by boiling for 8-10 minutes before dicing and frying. This ensures they’re tender inside while getting golden and crispy outside.
How do I keep hollandaise sauce from breaking?
Keep the heat low and whisk constantly while slowly adding melted butter. If it starts to separate, remove from heat immediately and whisk in a tablespoon of warm water. Temperature control is key – the sauce should never get too hot or it will curdle and break.
Can I make this dish ahead of time?
The hash can be made up to 2 days ahead and reheated in a skillet. Hollandaise is best made fresh, but can be held warm in a double boiler for 30 minutes. Poach eggs just before serving for best results. Assemble everything quickly while hot for the perfect brunch experience.
What makes this different from regular eggs benedict?
This variation swaps traditional Canadian bacon for hearty corned beef hash, creating a more substantial and flavorful base. The crispy potatoes add texture while the savory corned beef provides rich, seasoned flavor. It’s perfect for St. Patrick’s Day brunch or when you want something more filling than the classic version.
After about 30 minutes from start to finish, you’ll have a comforting plate that marries crispy, golden potatoes with tender corned beef and silky, runny poached eggs topped with luscious hollandaise. This corned beef hash eggs benedict delivers on flavor and texture with ease, turning any weekend morning into a warm, satisfying moment you won’t forget.
One trick I love is stirring in a bit of tangy sauerkraut for a subtle Reuben vibe, or swapping English muffins for gluten-free versions to keep everyone happy at the table. Leftover hash reheats beautifully in a skilletjust crisp it up again for that fresh-from-the-diner feel. These little touches make the recipe playful and flexible, perfect for busy cooks who adore hearty, honest food.
I’d love to hear how your version turns outdid it remind you of a family brunch or a cozy Irish kitchen? Snap a photo and share it with a friend who’d savor this as much as you do. Saving this recipe means you’re already planning that next indulgent but approachable brunch, proof that good food brings us all a little closer.
