What happens when your two favorite breakfast foods collide? This salty, smoky, creamy Corned Beef Hash Eggs Benedict. The perfect way to use up your leftover smoked corned beef (and to cure your green beer hangover), this hearty hash is filled with Yukon gold and sweet potatoes, poblanos, and topped with a perfectly poached egg and drizzled in a spicy Southern-style gravy.
Corned Beef Hash Eggs Benedict
Prep time: 15 minutes
Cook time: 45 minutes
|1||Sweet Potato, diced|
|2||Yukon Gold Potatoes, diced|
|1||Poblano Pepper, diced|
|1||Yellow Onion, chopped|
|2 cups||Smoked Corned Beef, chopped|
|1/2 tsp||Black Gold Garlic Pepper|
|1/2 T||Hot Sauce|
|3/4 tsp||Black Gold Garlic Pepper|
- Heat a large cast iron skillet over medium-low heat. Melt butter and olive oil, then add potatoes. Sauté for 8 to 10 minutes, stirring occasionally, then add poblano pepper and onion. Continue sautéing for 5 minutes, then stir in corned beef. Cook for an additional 5 minutes.
- Prepare gravy: Heat butter in a saucepan over medium heat, then whisk in flour and cook for 1 minute. Slowly add milk, whisking constantly, then add hot sauce, salt and pepper. Continue whisking until sauce thickens. Remove from heat and set aside, while poaching eggs.
- Prepare eggs: In a large, 3 inch deep pan, with lid, bring water, vinegar, and salt to a boil, then turn off heat. Crack eggs into water, then cover with lid. After 2 minutes, take a rubber spatula to move eggs from the bottom of the pan. Remove with a slotted spoon. Egg whites should be firm, yolks runny.
- Plate corned beef hash, then top with one poached egg, and gravy. Serve warm.