Irish Benedict Recipe
two poached eggs, house-made corned beef hash, on an english muffin topped with hollandaise sauce; served with breakfast potatoes
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Ingredients
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Irish Benedict Ingredients
Method
Cooking Directions
- 1
Prepare the Corned Beef Hash
In a skillet over medium heat, melt 1 tablespoon of butter. Add the diced potatoes and cook until they start to soften, about 10 minutes. Add the shredded corned beef, salt, and black pepper. Cook until the potatoes are golden and crispy, about 5 more minutes. Set aside.
- 2
Poach the Eggs
In a separate pot, bring water to a gentle simmer and add a splash of vinegar. Crack the eggs into individual bowls. Create a gentle whirlpool in the water and slide the eggs in one at a time. Poach for about 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.
- 3
Toast the English Muffins
While the eggs are poaching, split the English muffins and toast them until golden brown.
- 4
- 5
Serve with Breakfast Potatoes
Serve the Irish Benedict alongside the remaining breakfast potatoes.
