Corned Beef Hash Benedict Recipe
Slow-cooked corned beef brisket and poached eggs topped with hollandaise sauce on a grilled english muffin. Served with a side of roasted potatoes.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Corned Beef
Slow-cook the corned beef brisket in a slow cooker on low for 8 hours or until tender. Once cooked, shred the brisket into bite-sized pieces.
- 2
Roast the Potatoes
Preheat the oven to 400°F (200°C). Dice the potatoes and toss them with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until golden and crispy.
- 3
Make the Hollandaise Sauce
In a heatproof bowl, whisk the egg yolks, lemon juice, Dijon mustard, and salt. Place over a pot of simmering water and slowly whisk in melted butter until the sauce thickens. Keep warm.
- 4
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny.
- 5
Assemble the Benedict
Toast the English muffins and top each half with shredded corned beef. Place a poached egg on top of the beef and drizzle with hollandaise sauce. Garnish with fresh parsley.
- 6
Serve
Serve the Corned Beef Hash Benedict alongside the roasted potatoes.
