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–+ servings

Corned Beef Hash Eggs Benedict

A comforting brunch dish that combines crispy corned beef hash with poached eggs and rich hollandaise sauce, served on toasted English muffins.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the base
  • 2 pieces English muffins
  • 1 cup corned beef, diced
  • 1 cup hash browns
  • ½ cup hollandaise sauce
  • 4 large eggs
  • to taste Salt and pepper
  • for garnish Chives

Method
 

Preparation
  1. Start by toasting the English muffins until they’re golden and crispy.
  2. In a skillet over medium heat, cook the hash browns until they’re crispy, seasoning generously with salt and pepper.
  3. Add the diced corned beef to the skillet and cook for about 5-7 minutes, until it’s heated through.
Cooking
  1. Poach the eggs in a pot of gently simmering water for 3-4 minutes, until the yolks are runny.
  2. To assemble, place a spoonful of corned beef hash on each toasted muffin half.
  3. Top with a poached egg, drizzle with hollandaise sauce, and garnish with chopped chives.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 28gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 1g

Notes

Serve immediately for the best texture and flavor. Leftovers can be stored separately for up to 3 days. Poached eggs are best enjoyed fresh.

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