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Corned Beef Hash With Poached Eggs Under Hollandaise

There’s something about the savory, salty, and slightly creamy combination of corned beef hash that takes me right back to Sunday mornings at my grandmother’s house. The aroma of sizzling beef and perfectly poached eggs, blanketed in rich hollandaise, filled her cozy kitchen. It was a dish that felt both comforting and celebratory, a simple yet elegant start to the day. The memory of those mornings, the laughter, and the incredible food, has made this dish a perennial favorite, one I love to recreate and share with others.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Yield: 6 servings
Dietary Type: Not Gluten-Free

Ingredients

For the Hollandaise Sauce:

1 egg yolk
½ teaspoon dry mustard
1 pinch cayenne pepper
1 tablespoon water
½ cup butter, melted and warm (1 stick)
2 tablespoons lemon juice
Kosher salt, to taste
Black pepper, to taste

For the Hash:

2 tablespoons olive oil
½ small onion, diced (optional)
1 medium potato, diced
1 small carrot, diced small
½ lb corned beef, chopped (about 2 cups)
1 tablespoon fresh chives, chopped (plus more for garnish)

For the Eggs:

6 eggs
Water
2 tablespoons white vinegar

Equipment Needed

Blender or food processor
Nonstick skillet
Large skillet
Slotted spoon
Paper towels

Instructions

Prepare the Hollandaise Sauce: In a blender or food processor, combine the egg yolk, dry mustard, cayenne pepper, and water.
Blend the Base: Blend the mixture until it is smooth and slightly frothy.
Emulsify the Sauce: With the blender running on low speed, very slowly begin pouring in the warm, melted butter in a thin, steady stream. Continue blending until the sauce is emulsified and smooth.
Season and Adjust: Add the lemon juice, salt, and pepper to taste. If the sauce is too thick, thin it with a little water until you reach your desired consistency.
Keep Warm: Keep the hollandaise sauce warm while you prepare the hash and eggs. You can place the blender jar in a warm water bath or use a double boiler, being careful not to overcook the sauce.
Prepare the Hash: Heat the olive oil in a nonstick skillet over medium heat.
Sauté Vegetables: Add the diced potato and carrot to the skillet. Cook until they are softened, about 10 minutes, stirring occasionally.
Add Onion and Corned Beef: If using, add the diced onion to the skillet and cook for another 2-3 minutes until softened. Add the chopped corned beef and chives.
Cook the Hash: Cook the hash for 5-10 minutes, turning occasionally, until the corned beef is heated through and slightly browned.
Crisp the Hash (Optional): If desired for extra crispiness, during the last few minutes of cooking, refrain from turning the hash to create a searing or browning on the bottom.
Prepare the Poaching Liquid: In a large skillet, fill with about 2 inches of water. Bring the water to a boil, then reduce the heat to a gentle simmer. Add the white vinegar to the simmering water.
Poach the Eggs: Gently crack each egg individually into a small bowl. Carefully slide the eggs one at a time into the simmering water.
Cook the Eggs: Using a spoon, gently spoon the hot water over the tops of the eggs several times as they cook. This helps to set the yolks and whites evenly.
Check for Doneness: Simmer the eggs until the whites are set but the yolks are still runny, about 3-4 minutes. The exact cooking time will depend on the size of the eggs and the heat of your simmer.
Remove and Drain: Using a slotted spoon, carefully remove the poached eggs from the water and place them on paper towels to drain off any excess water.
Assemble and Serve: Place the corned beef hash evenly onto warm serving plates.
Create a Hollow: Using the back of a spoon, make a slight hollow in the center of each portion of the hash.
Add Eggs and Hollandaise: Carefully place a poached egg into each hollow in the hash. Top each egg generously with the warm hollandaise sauce.
Garnish: Garnish with additional fresh chives. Serve immediately.

Expert Tips & Tricks

For a richer hollandaise, use clarified butter. This removes the milk solids, resulting in a smoother and more stable sauce.
If your hollandaise sauce breaks (separates), try whisking in a tablespoon of cold water to re-emulsify it.
To prevent the eggs from spreading too much while poaching, create a gentle whirlpool in the water before adding them.
If you don’t have fresh chives, you can use dried chives, but use a smaller amount as the flavor is more concentrated.
For a spicier hash, add a pinch of red pepper flakes or a dash of hot sauce to the mixture while cooking.
To keep poached eggs warm if you are cooking for a crowd, submerge them in a bowl of warm water after poaching.

Serving & Storage Suggestions

Serve immediately for the best flavor and texture. This dish is best enjoyed fresh. However, leftover corned beef hash can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through. The hollandaise sauce is best made fresh but can be stored in the refrigerator for up to 24 hours. However, it may separate upon reheating and may need to be re-emulsified. Reheating poached eggs is not recommended as they can become rubbery. Freshly poached eggs are always best.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	30g	46%
Saturated Fat	18g	90%
Cholesterol	200mg	67%
Sodium	800mg	33%
Total Carbohydrate	15g	5%
Dietary Fiber	2g	8%
Sugars	3g
Protein	20g	40%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Spicy Hash: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the hash for a kick.
Vegetarian Hash: Substitute the corned beef with cooked lentils or mushrooms for a vegetarian option.
Sweet Potato Hash: Replace the white potato with sweet potato for a sweeter and more nutritious twist.
Different Herbs: Experiment with different herbs such as thyme, rosemary, or parsley instead of chives.
Hollandaise Variations: Infuse the hollandaise with different flavors by adding a pinch of smoked paprika, a squeeze of lime juice, or a dash of horseradish.

FAQs (Frequently Asked Questions)

Q: Can I make the hollandaise sauce ahead of time?
A: While hollandaise is best made fresh, you can prepare it up to a few hours in advance and keep it warm in a thermos or double boiler. Be prepared to whisk in a little extra water if it thickens too much.

Q: What can I use if I don’t have a blender or food processor for the hollandaise?
A: You can make hollandaise by hand using a whisk and a bowl, but it requires a bit more effort and patience to emulsify the sauce properly.

Q: How can I prevent the eggs from spreading too much when poaching?
A: Adding vinegar to the water helps the egg whites coagulate faster, preventing them from spreading. Also, creating a gentle whirlpool in the water before adding the eggs can help them form a neat shape.

Q: Can I use canned corned beef instead of freshly cooked?
A: Yes, canned corned beef can be used as a convenient substitute, but be sure to drain it well and chop it into smaller pieces before adding it to the hash. Freshly cooked corned beef will provide a better flavor and texture.

Q: Is there a way to make this recipe gluten-free?
A: The Corned Beef Hash With Poached Eggs Under Hollandaise recipe is naturally gluten free. If you serve the dish with a side like toast, be sure to serve it with gluten free toast, or another gluten-free side.

Final Thoughts

Corned Beef Hash with Poached Eggs under Hollandaise is more than just a breakfast dish; it’s a celebration of flavors and a comforting reminder of simple joys. Don’t be intimidated by the individual components – each step is straightforward, and the final result is well worth the effort. Gather your ingredients, embrace the process, and create a memorable meal for yourself or your loved ones. I encourage you to experiment with the variations, add your own personal touch, and share your feedback! Pair this dish with a side of buttered toast or a crisp green salad for a complete and satisfying brunch.

Corned Beef Hash With Poached Eggs Under Hollandaise Recipe