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Name: Corned Beef Hash Benedict
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: corned beef hash:; 2 tablespoons vegetable oil; 1 1/2 cups corned beef cooked and diced; 6 small new potatoes finely chopped; 1/2 yellow onion diced; 2 cloves garlic minced; 1/2 red bell pepper seeded and diced; 2 tablespoons chives thinly sliced; salt and pepper to taste; hollandaise sauce:; 4 egg yolks; 1/2 lemon juiced; 1/2 cup unsalted butter melted, and clarified, if desired; pinch cayenne pepper; 1-3 tablespoons chicken stock warmed, optional; salt and pepper to taste; 4 eggs; 1 teaspoon white wine or apple cider vinegar; 2 English muffins split and toasted; garnish: chives, thinly sliced

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INGREDIENTS

corned beef hash:
2 tablespoons vegetable oil
1 1/2 cups corned beef ; cooked and diced
6 small new potatoes ; finely chopped
1/2 yellow onion ; diced
2 cloves garlic ; minced
1/2 red bell pepper ; seeded and diced
2 tablespoons chives ; thinly sliced
salt and pepper ; to taste
hollandaise sauce:
4 egg yolks
1/2 lemon ; juiced
1/2 cup unsalted butter ; melted, and clarified, if desired
pinch cayenne pepper
1-3 tablespoons chicken stock ; warmed, optional
salt and pepper ; to taste
4 eggs
1 teaspoon white wine ; or apple cider vinegar
2 English muffins ; split and toasted
garnish: ; chives, thinly sliced

Servings

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.

NOTES

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Corned Beef Hash Benedict

corned beef hash:
2 tablespoons vegetable oil
1 1/2 cups corned beef cooked and diced
6 small new potatoes finely chopped
1/2 yellow onion diced
2 cloves garlic minced
1/2 red bell pepper seeded and diced
2 tablespoons chives thinly sliced
 salt and pepper to taste
 hollandaise sauce:
4 egg yolks
1/2 lemon juiced
1/2 cup unsalted butter melted, and clarified, if desired
 pinch cayenne pepper
1-3 tablespoons chicken stock warmed, optional
 salt and pepper to taste
4 eggs
1 teaspoon white wine or apple cider vinegar
2 English muffins split and toasted
 garnish: chives, thinly sliced

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Nutrition

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Serving Size: 1 Serving (484g)
Recipe Makes: 4 Servings

Calories: 748
Calories from Fat: 451 (60%)

Amt Per Serving		% DV

	Total Fat 50.1g	67 %
	Saturated Fat 22.1g	110 %
	Monounsaturated Fat 19g
	Polyunsanturated Fat 4.2g
Cholesterol 502.9mg		155 %
Sodium 1162.2mg		40 %
Potassium 1505.1mg		40 %
Total Carbohydrate 50.3g		15 %
	Dietary Fiber 7g	28 %
	Sugars, other 43.3g
Protein 26.9g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 748

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