Irish Benedict Recipe

Name: Black Bear Diner Fayettevilles Irish Benedict Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Irish
Ingredients: 2 cups Corned beef, diced; 2 cups Potatoes, diced; 1 cup Onion, finely chopped; 2 tablespoons Olive oil; 1 teaspoon Salt; 1 teaspoon Black pepper; 4 pieces English muffins, split; 4 pieces Eggs; 1 stick Butter; 1 tablespoon Lemon juice; 3 pieces Egg yolks; 1 pinch Cayenne pepper

Inspired by Black Bear Diner Fayetteville

Time40m

Serves4

Griddled corned beef hash topped with poached eggs and Hollandaise on an English muffin.

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Ingredients

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Ingredients for Irish Benedict

2 cups Corned beef, diced

2 cups Potatoes, diced

1 cup Onion, finely chopped

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

4 pieces English muffins, split

4 pieces Eggs

1 stick Butter

1 tablespoon ReaLemon lemon juice

3 pieces Egg yolks

1 pinch Cayenne pepper

Method

Directions for Irish Benedict

Prepare the Corned Beef Hash

In a large skillet, heat olive oil over medium heat. Add the diced potatoes and cook for about 10 minutes until they begin to soften.

Add Corned Beef and Onions

Stir in the chopped onion and diced corned beef, season with salt and black pepper, and continue cooking for another 10-15 minutes, stirring occasionally, until the potatoes are crispy and golden brown.

Poach the Eggs

In a separate pot, bring water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water one at a time. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.

Make the Hollandaise Sauce

In a heatproof bowl, whisk together egg yolks, lemon juice, and a pinch of cayenne pepper. Place the bowl over a pot of simmering water (double boiler). Slowly whisk in melted butter until the sauce thickens. Season with salt to taste.

Toast the English Muffins

Toast the split English muffins until golden brown.

Assemble the Dish

On each toasted English muffin half, place a generous portion of the corned beef hash, top with a poached egg, and drizzle with hollandaise sauce.