Corned Beef Hash Benedict

Corned Beef Hash Benedict (pictured with Arugula and Grapefruit Salad and a side of sauerkraut)

Now that St. Patrick’s Day has come and gone, what does one with do with the leftover corned beef and potatoes? Corned beef hash is a great way to re-use your Luck of the Irish leftovers. If you don’t have leftover corned beef, you can order a 1 lb. unsliced chunk from the deli. This benedict recipe takes corned beef hash one step further, but you could certainly just make the hash. If you are making the full ensemble, you’ll want to prepare the Hollandaise sauce (recipe follows hash recipe) first. (Serves 4)

INGREDIENTS (for the hash):

  • 1 lb. Corned Beef – chopped
  • 1-1.5 Cups Cooked Peeled Potatoes (see note below)
  • 1 Yellow Pepper – finely chopped
  • 1/2 Medium Sized Onion (Sweet or Red)- finely chopped
  • 2 Eggs
  • 2 TBS. Flour
  • 4 TBS. Canola or Vegetable Oil
  • Pepper

    Corned Beef Hash Ingredients


Chop or shred the corned beef (if you are using corned beef from the deli, you will end up with more of a chopped result; home cooked corned beef shreds easily). If you are not using leftover potatoes, peel the potatoes and cook in boiling water until tender. While potatoes are cooking, heat 1 TBS. oil in a large saute pan. Saute onion and peppers in 1 TBS. of oil until tender. Drain and set aside.Cool potatoes under cold water and drain. Chop the potatoes into about a 1/4 inch dice.

In a mixing bowl, combine corned beef, potatoes, peppers and onions, eggs and flour. mix until well blended. Shape corned beef mixture into patties (If using for Benedict, I typically make patties about 3/4 inch thick and 3 inches in diameter). If you find that the patties are not staying together, mix in an additional egg. Add remaining oil to saute pan and heat. Cook patties until browned on each side (about 4-6 minutes each side). Serve immediately, or place on a parchment or foil lined baking sheet and keep warm in a 250 degree oven.

Reuben Style Hollandaise Sauce


  • 3 Egg Yolks
  • 2 TBS. Lemon Juice
  • 1/2 Stick Unsalted Butter
  • 1/2 tsp. Salt
  • Pinch of Cayenne Pepper (optional)
  • 1-2 TBS. Ketchup
  • Dash of Siracha or other Hot Sauce (optional)


Combine egg yolks, lemon juice, salt, and cayenne in a blender; blend until combined. In a small saucepan, heat butter until bubbling, but do not allow to burn.With the lid on, turn the blender to medium speed; remove the blender lid insert, and, in a slow, steady stream, add butter to blender. It is important that the hot butter be added slowly so that it cooks the eggs in the sauce. After hollandaise sauce is blended, add desired amount of ketchup and blend again. Taste and add more ketchup if desired.

* You may find that the blending sauce splatter; I recommend placing your blender in an area of the kitchen that is easy to clean.


In a medium sized saucepan, bring 5-7 cups of water (make sure pan has at least 3-4 inches of water) to a boil. Add 1 TBS. white vinegar to boiling water. Have a mixing spoon ready near the pan.Crack one egg into a small bowl or ramekin. Carefully drop the egg into boiling water and immediately use the mixing spoon to contain the egg white if it starts to spread too much. Spoon the spreading egg white back over the top of yolk part of the egg. Repeat process with remaining eggs – don’t overcrowd the eggs in the pan. Cook the eggs for 6-9 minutes. 6 Minutes will result in an egg with a very runny yolk; 9 minutes will give you an egg with the yolk cooked all the way through. If you are doing large batches in a larger pan, add 1 additional tsp. of vinegar per egg. For larger batches, you may also have to add a minute to the cooking time.  You can always cook an extra egg to use as a tester. As an alternative, use an egg poacher to prepare your eggs (eggs shown in picture were done in a poacher). You can make the eggs in advance, store in cold water in the refrigerator, and reheat in boiling water. You can also put cooked eggs in a shallow pan of water and store in a 200 -250 degree oven for up to 30 minutes.


If you really want Reuben style Benedict, place one slice of Swiss cheese on top of each patty and keep in oven until cheese is melted. Remove patties from oven and place one or two hash patties on a plate.  Top with a poached egg and drizzle with desired amount of Hollandaise sauce. Garnish with chopped yellow pepper, chopped parsley or green onions.

Reuben Style Corned Beef Hash Benedict

One response to “Corned Beef Hash Benedict

  1. Pingback: Corned Beef, Cabbage, and Root Vegetables | Kath's Kitchen Sync

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