Homemade Irish Benedict Recipe

Leftover corned beef and potatoes is transformed into a filling, flavorful meal with this Homemade Irish Benedict recipe.

Have you ever noticed the seasonality of some ingredients? Cranberries, for instance, are hard to find after the beginning of January. Corned beef is mostly available in February and March (and if you do find it at other times of the year, it will be significantly more expensive). And once November passes, you will seldom see a fresh pumpkin.

Some of this has to do with growing season. But it’s also because of demand. If home cooks associated corned beef with summer, for instance, would we see it widely available and on sale through the warm months in the United States like we do ground beef?

Hint: If you like corned beef, then you should stick one or two in your freezer as St. Patrick’s Day approaches so that you can enjoy it at other times of the year. This is when grocery stores run big sales on corned beef brisket. It’s also when they are readily available.

Leftover corned beef is so excellent for transforming into different dishes. One of my favorite ways to do this is to make corned beef hash … and if you are doing that, why not take it a step further and make this Irish Benedict recipe?

Makes total sense.

To make this, you want to dice leftover corned beef, boiled potatoes and onions. That mixture is cooked in a skillet until its browned. And then toasted English muffins are topped with it along with poached eggs and a lovely, lemony hollandaise sauce.

The result is a creamy, meaty, comforting breakfast or brunch dish for two that turns the boiled corned beef meal into something entirely different. It’s delightful, and perfect for sharing with that special someone.

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Yield: 2 servings

Homemade Irish Benedict

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Leftover corned beef, onions and potatoes combine to make a lovely hash in this Irish Benedict recipe featuring poached eggs and an easy blender hollandaise sauce.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

Corned Beef Hash

• 1 tablespoon olive oil
• 1 cup diced corned beef
• 1/2 cup diced boiled potatoes
• 1/2 cup chopped boiled onions
• salt and pepper, to taste

Hollandaise

• 1 large egg yolks
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 cup unsalted butter, melted

Benedict

• 2 English muffins, toasted
• 4 large eggs

Instructions

Make the Corned Beef Hash

1. Heat the olive oil in a 10-inch skillet set over medium heat.
2. Add the corned beef, boiled potatoes and boiled onions to the skillet, spreading into one even layer. Sprinkle with a pinch of salt and pepper.
3. Cook, without disturbing, for 5 minutes. Stir, turning over the pieces as you do. Cook for an additional 4-5 minutes until golden. Remove from heat.

Make the Hollandaise

1. Combine the egg yolks, lemon juice and salt in a blender and whirl until combined.
2. With the blender running, drizzle in the butter a little at a time until fully incorporated.

Make the Poached Eggs

1. Heat a saucepan of water over medium heat to just shy of boiling. Crack an egg into a small bowl. Use the handle of a wooden spoon to swirl the boiling water and add an egg. Repeat.
2. Cook the eggs for 4 minutes. Use a slotted spoon to transfer to a plate. Repeat until all the eggs have been cooked.
3. Note: Do this just before serving.

Assemble

1. On a plates, place two toasted English muffin halves. Top each with 1/4 of the corned beef mixture, one poached egg and 1/4 of the hollandaise. Repeat with a second plate.
2. Serve immediately.

Notes

When I make any kind of benedict, I often use the oven as my co-pilot. Heat the oven to 250 degrees and set a baking sheet inside. As you toast the English muffins, complete the corned beef hash and poach the eggs, you can assemble the benedicts in the oven, keeping them warm.