Corned Beef Hash with Poached Eggs Under Hollandaise
Indulge in the ultimate breakfast comfort food with this Corned Beef Hash with Poached Eggs Under Hollandaise. This recipe combines crispy, golden-brown chunks of potatoes, tender corned beef, and sautéed vegetables to create a hearty, flavor-packed hash. Topped with perfectly poached eggs and drizzled with velvety Hollandaise sauce, each bite is rich, creamy, and irresistibly satisfying. With the brightness of freshly chopped chives as a finishing touch, this dish is both elegant and hearty. Perfect for weekend brunch or a special breakfast-for-dinner treat, this irresistible corned beef hash recipe is a must-try for anyone craving bold flavors and a touch of indulgence.
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Recipe Information
Ingredients
- 300 grams Cooked corned beef
- 2 large Russet potatoes
- 1 medium Yellow onion
- 1 medium Bell pepper
- 2 Garlic cloves
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 Eggs
- 2 tablespoons White vinegar
- 1 cup Hollandaise sauce (store-bought or homemade)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Chives
Instructions
Peel and dice the potatoes into small 1/2-inch cubes. Parboil them in salted boiling water for 5 minutes, then drain and set aside.
Dice the cooked corned beef, onion, and bell pepper into small pieces. Mince the garlic cloves and set aside.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper, sautéing until softened, about 3-4 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the diced potatoes and corned beef. Season with salt and black pepper. Cook, stirring occasionally, until the mixture is browned and crispy, about 12-15 minutes.
While the hash is cooking, prepare the poached eggs. Fill a medium saucepan with water, bring it to a gentle simmer, and add the white vinegar. Crack an egg into a small bowl and gently slide it into the simmering water. Repeat with up to two eggs at a time. Poach for 3-4 minutes for a runny yolk, or longer for a firmer yolk. Transfer the eggs to a plate lined with paper towels. Repeat with the remaining eggs.
Warm the Hollandaise sauce in a small saucepan over low heat if using store-bought, or prepare it fresh if homemade.
To assemble, divide the corned beef hash among four plates. Top each portion with a poached egg and drizzle with Hollandaise sauce. Garnish with chopped chives.
Serve immediately and enjoy your Corned Beef Hash with Poached Eggs Under Hollandaise!
Nutrition Facts
Calories |
818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 1614 mg | 70% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.2 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 89 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1061 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
