Corned Beef and Hash meets Eggs Benedict and it was meant to be!

Have you ever eaten something at a restaurant and when you get home you can’t stop thinking about how delicious it was?! That was me, after a recent breakfast at the Little America Coffee Shop in Salt Lake. I ordered the Wasatch Mountain Man Casserole, and it was sooo good! I couldn’t stop thinking about it. It was pure creamy comfort food. It’s basically the recipe we’re making today! Corned beef hash eggs Benedict. It’s just a little on the caloric side…but sooo worth it.

After St. Patrick’s Day, corned beef goes on great sale, and it’s a great time to stock up! I love to cook two at a time in my crockpot, shred it all (removing most all the fat), and then chop it up for corned beef and hash.

For this recipe you can always grab a bag of hash browns from the freezer section of your grocery store, but if you ever bake potatoes…bake some extra to shred into hash browns. It’s my new favorite way to make hash browns.

Toss the two together and season with salt and pepper to taste and set aside.

Hollandaise sauce can be made so quick with the help of a good blender. I love my Blendtec Blender, and it made this recipe so easy. The ingredients are simple and the sauce is so creamy!

If you’ve never made hollandaise sauce at home, you should try it! All the ingredients go in, except for the melted butter which you’ll stream in through the top while you have the blender running. It’s what makes Eggs Benedict…don’t you think?!

Poaching eggs can be a little tricky. Here’s a few tips that can help:
1. Crack the egg into a small bowl or ramekin. This will keep the turbulence to a minimal.
2. The water should be a gentle simmer…not a rolling boil…this is also to keep the turbulence to a minimal.
3. Add a little vinegar to the water. This helps keep the egg whites close to the egg yolk.
4. Use a circular object to keep the egg white contained near the egg yolk. A biscuit cutter or any cylinder shape with an opening on bottom will work.
5. Keep the egg slowly moving around the water to cook on all sides, and to avoid it sticking to the bottom. Spoon water over the top and flip it over in the water. Depending on how you like your yolks cooked, you’ll want to watch it close so you don’t over cook the egg yolks.

Now you’re ready to assemble. You could serve this with an english muffin like traditional Eggs Benedict, but I chose to leave it out (to cut a few calories – wink wink…who am I kidding). Spoon in the corned beef hash, place the perfectly poached eggs on top and spoon the warm creamy hollandaise sauce over it all.

It’s sooo good, and it’s a fun one to make at home! You could easily make the corned beef hash a day or two ahead to cut down the prep work if you’re short on time in the morning you plan to serve it.

Blender Hollandaise Sauce

Homemade Hollandaise Sauce is made in a jiffy with the help of your blender!

Author Kami - NoBiggie.net

Ingredients

3 egg yolks
1/2 cup butter melted
1 tablespoon lemon juice
1/4 teaspoon dijon mustard
2 dashed tabasco sauce

Instructions

Blend together the: egg yolks, lemon juice, dijon mustard and tabasco, for 4 minutes until well combined.
Melt the butter in the microwave.
Slowly stream the melted butter into the blender while the blender blade is running.
The sauce will start to emulsify and thicken up.
Keep the sauce warm until serving by placing the bottom of the blender container into a pan of hot water.
Serve warm.