Easy Corned Beef Hash Eggs Benedict Recipe You Need Now

There’s something so warm and inviting about the sizzle of potatoes and corned beef coming together in a hot skillet. The aroma fills the kitchen, hinting at that perfect blend of salty, crispy goodness. This Corned Beef Hash Eggs Benedict has been stealing brunch hearts everywherecombining everything you love about a hearty breakfast with that luxe, silky hollandaise finish.

This dish layers crispy, golden corned beef hash with homemade poached eggs and tender English muffins, all crowned with a dreamy hollandaise sauce. It’s like your favorite diner classic, but with a cozy, Irish twist that’s surprisingly easy to whip up at home. No fancy ingredients, just simple flavors that come together in a skillet for an approachable, comforting meal.

Started making this recipe every St. Patrick’s Day back in 2017, right after my grandmother shared her secret for the perfect poach. The first time my kids eagerly dove in, hollandaise dripping everywhere, I knew I had something special. The trick? Using simmering water with a splash of vinegar to keep those whites from wanderingsomething I’ve refined over more than a decade of testing brunch dishes in my kitchen. It’s a cozy, satisfying tradition I’m happy to share with you.

Olivia Farnsworth

Easy Corned Beef Hash Eggs Benedict Recipe You Need Now

This Easy Corned Beef Hash Eggs Benedict recipe delivers a perfect blend of hearty and elegant flavors, ideal for a memorable brunch. Featuring homemade corned beef hash poached eggs English muffin, this dish shines as a st patricks day corned beef benedict brunch favorite. Experience the delicious combination of irish eggs benedict corned beef hash hollandaise that brings comfort and sophistication to your table.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 450

Ingredients Method Notes

Ingredients

  

• 2 cups cooked corned beef diced
• 2 large potatoes peeled and diced
• 1 small onion finely chopped
• 1 bell pepper finely chopped (optional)
• 2 tablespoons butter or olive oil
• Salt and pepper to taste
• 3 large egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter melted
• Pinch of cayenne pepper
• Salt to taste
• 4 English muffins split and toasted
• 8 large eggs
• Fresh chives or parsley for garnish (optional)

Method

 

1. Heat butter or olive oil in a skillet over medium heat then add diced potatoes and cook until they start turning tender and golden, about 10 minutes.
2. Add the chopped onion and bell pepper to the skillet and continue cooking until the onion becomes translucent and the bell pepper softens, roughly 5 minutes.
3. Mix in the diced corned beef and stir occasionally as it warms through completely; season with salt and pepper to your liking.
4. Combine egg yolks, lemon juice, and cayenne pepper in a blender and blend on medium speed until the color lightens, about 20-30 seconds.
5. With the blender running on low, gradually pour in the melted butter until the hollandaise sauce is creamy and smooth; add salt to taste.
6. Fill a saucepan with water and bring to a gentle simmer, adding a splash of vinegar to help eggs set.
7. Carefully crack each egg into a small cup, then gently slide into the simmering water and poach until whites are set but yolks remain runny, about 3-4 minutes; remove with a slotted spoon and drain on paper towels.
8. Toast the English muffin halves until they’re golden and crisp while eggs are poaching.
9. Place a generous spoonful of the corned beef hash on each toasted muffin half and top with a poached egg.
10. Ladle the warm hollandaise sauce over the eggs and finish with chopped chives or parsley if you like.

Notes

• To keep your corned beef hash and poached eggs warm, place them in a low oven around 200°F while preparing the hollandaise sauce. If your hollandaise thickens too much, thin it slightly with a tablespoon of warm water. For perfect poached eggs, choose the freshest eggs you can find.

Why You’ll Love This Corned Beef Hash Eggs Benedict

• Hearty and Cozy: Crispy potatoes and tender corned beef come together for that diner-style comfort we all crave, perfect for chilly mornings or a leisurely weekend brunch.
• Made from Scratch with Simple Ingredients: No canned shortcuts herethis homemade corned beef hash gives you full control over seasoning and texture, paired with freshly poached eggs and toasted English muffins.
• Elegant Yet Easy: The creamy hollandaise sauce is surprisingly simple with just a few pantry staples, turning every bite into that classic Irish-style, indulgent treat without fuss.
• Perfect for Special Occasions: Whether it’s St. Patrick’s Day corned beef benedict brunch or a weekend family treat, this dish strikes the right note between nostalgic and impressive.

Key Ingredients & Tools You’ll Need

• Corned Beef & Potatoes: Cooked and diced corned beef pairs with peeled, diced potatoes to make the heart of the hash. Look for fresh ingredients and a good-quality corned beef for the best flavor.
• Hollandaise Staples: Egg yolks, lemon juice, melted butter, and a pinch of cayenne come together in a blender for a quick, creamy sauce that feels restaurant-worthy.
• Essential Tools: A large skillet for sautéing, a blender for your hollandaise, and a saucepan for poaching eggs. Don’t forget a slotted spoon to gently lift those perfectly cooked eggs out of the water.

Step-by-Step: Bringing It All Together

1. Start the Corned Beef Hash: Sauté diced potatoes in butter or olive oil until golden and tender, about 10 minutes. Add onion and optional bell pepper, cooking until soft and fragrant.
2. Mix in Corned Beef: Toss in your diced corned beef, warming through and seasoning with salt and pepperthis is the heart of your hash, so give it love with gentle stirring.
3. Whip up Hollandaise: Blend egg yolks, lemon juice, and cayenne until pale. Slowly drizzle in melted butter with the blender running to create a thick, velvety sauce. Season lightly with salt.
4. Poach Your Eggs: Bring water to a gentle simmer with a splash of vinegar. Slide eggs in one at a time, poaching for 3–4 minutes until whites are set and yolks still soft.
5. Assemble Your Benedict: Toast English muffins until golden. Top each half with a generous spoonful of corned beef hash, a perfectly poached egg, and a drizzle of that creamy hollandaise. Garnish with fresh chives or parsley if you like.

Troubleshooting & Tweaks for Success

• Keep Eggs Neat: Use very fresh eggs and add a splash of vinegar to your poaching water to help whites hold tight around the yolk.
• Hollandaise Too Thick or Thin? If your hollandaise seems thick, thin it gently with a teaspoon of warm water. Too thin? Blend a pinch more butter until lush.
• Make It Gluten-Free: Swap the English muffin for a toasted gluten-free bread or even a sturdy sautéed potato cake to keep things cozy and carb-friendly.
• Leftovers? No Problem: Use leftover corned beef eggs benedict potato hash by crisping it gently in a hot skillet before building your Benedict layers.

Serving & Storage Tips

• Serve immediately for best texturethe creamy hollandaise and runny yolks are made to be enjoyed warm, right away.
• Hold corned beef hash and poached eggs in a warm oven (about 200°F) while you whip up your hollandaise if you’re assembling in batches.
• Store any leftover hash in an airtight container in the fridge for up to 3 days; reheat gently in a skillet to keep it crispy.
• Hollandaise is best fresh but can be reheated gently over warm water for a minute or twoavoid microwaving to keep it smooth.

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FAQs ( Corned Beef Hash Eggs Benedict )

After just about 35 minutes from skillet to plate, you’ll have a gorgeous, golden Corned Beef Hash Eggs Benedict that’s crispy where it counts and silky with creamy hollandaise. The aroma of those sizzling potatoes and tender corned beef will pull everyone to the table, and the tender poached eggs soak it all up just right. You’ll love how it turns outlike a cozy weekend brunch made with love, every single time.

Here’s a little secret from my kitchen: if you want a fresh twist, swap regular English muffins for a gluten-free version or even a toasted potato cake for extra comfort. Leftovers crisp up beautifully in a skillet the next day, so no guilt there. And if your hollandaise gets too thick, just whisk in a teaspoon of warm waterit’s a simple trick that saves the day, straight from family brunch tradition.

Have you tried this corned beef hash eggs benedict recipe yet? I’d love to see your photos or hear if it reminds you of a cherished family meal. Pin this for your next St. Patrick’s Day or lazy Sunday, and share it with someone who deserves a little homemade happiness. There’s nothing quite like serving up a dish that feels like a warm hug from the inside out.