Jul 14 2026
Restaurants›The Castle, Black Rock›Corned Beef Hash Benedict Recipe

Corned Beef Hash Benedict Recipe

Inspired by The Castle, Black Rock
Time30m
Serves2

Corned beef hash with poached egg on an English muffin

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Ingredients

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Corned Beef Hash

Poached Eggs

Assembly

Method

Corned Beef Hash

  1. 1

    Cook the Potatoes

    In a large pot, bring salted water to a boil. Add the diced potatoes and cook for about 10-12 minutes or until tender. Drain and set aside.

  2. 2

    Sauté the Vegetables

    In a large skillet, heat the oil over medium heat. Add the chopped onion and bell pepper and sauté for about 5 minutes until they begin to soften.

  3. 3

    Combine Ingredients

    Add the cooked corned beef and drained potatoes to the skillet. Season with salt and black pepper. Mix well and press down with a spatula. Cook for an additional 5-7 minutes until the bottom is crispy. Flip and cook the other side until crispy.

Poached Eggs

  1. 4

    Prepare the Poaching Water

    In a large saucepan, fill with water and add the white vinegar. Bring to a gentle simmer over medium heat.

  2. 5

    Poach the Eggs

    Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.

Assembly

  1. 6

    Assemble the Dish

    Place a generous portion of corned beef hash on each toasted English muffin half. Top each hash with a poached egg.

  2. 7

    Serve

    If desired, drizzle with hollandaise sauce and sprinkle with chopped parsley. Serve immediately.

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