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Corned Beef Hash Benedict

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
30 min
SERVINGS
6 servings
Brunch
Corned Beef Hash Benedict
Ingredients
  • 3 egg yolks
  • lemon, juiced
  • 5 dashes hot pepper sauce
  • 1/2 cup unsalted butter, melted
  • Salt and ground black pepper to taste
  • 1 cup balsamic vinegar
  • 1 tablespoon honey
  • 1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
  • 1 egg, beaten
  • 1/4 cup panko bread crumbs
  • 1 tablespoon fresh parsley, minced
  • 1 tablespoon olive oil
  • 6 eggs
  • 1 tablespoon white vinegar
  • 1 cup baby arugula, or more as needed
Instructions
1
Combine egg yolks, lemon juice, and hot sauce in a blender machine. Blend until the eggs have turned into a pale yellow color, approximately 30 seconds to 1 minute.
2
While the blender is running, slowly pour in the butter in a steady stream until it's fully incorporated. Add salt and pepper to taste.
3
In a small saucepan, combine balsamic vinegar and honey. Bring the mixture to a boil over high heat; then reduce the heat to medium-low and let it simmer until reduced by half, around 20 to 30 minutes.
4
Occasionally stir the mixture during this time.
5
In a mixing bowl, combine corned beef hash, beaten egg, breadcrumbs, and parsley.
6
Heat the olive oil in a large skillet over medium-high heat. Using a 1/4-cup measuring cup, shape the corned beef mixture into 6 patties. Place them in the skillet; then reduce the heat to medium. Fry until just starting to brown, approximately 3 minutes per side.
7
Remove the hash cakes from heat.
8
Fill a large saucepan with about 2 to 3 inches of water and bring it to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer.
9
Crack an egg into a small bowl, then gently slide it into the simmering water. Hold the bowl just above the surface of the water to avoid breaking the yolk.
10
Repeat this process with the remaining eggs. Cook the eggs until their whites are firm and yolks have thickened but not become hard, around 2 1/2 to 3 minutes.
11
Remove the eggs from the water with a slotted spoon, gently pat them dry on a kitchen towel to remove excess moisture, and place them onto a warm plate.
12
To serve, place one hash cake on a plate, top it with a handful of arugula. Place a poached egg over the arugula and drizzle with hollandaise sauce and glaze. Season with salt and pepper to taste.