Eggs Benedict With Corned Beef Hash

10 reviews

Prep: 5 minutes | Total: 15 minutes

  • 4 large Clover Valley® Eggs
  • 2 English muffins, split and toasted
  • 1 (14-oz.) can HORMEL® MARY KITCHEN® Corned Beef Hash
  • 1 (1.25-oz.) pkg. hollandaise sauce mix
  • 1 tsp. grated lemon rind
  • 2 tsp. chopped fresh chive leaves
  • Freshly ground Clover Valley® Pepper
Add water to a depth of 3 inches in a large saucepan. Bring to a boil; reduce heat, and simmer. Add 1-1/2 teaspoons of vinegar. Crack eggs into small bowls and lower into water, one at a time, as close as possible to surface. Simmer 3 minutes or to desired degree of doneness. Remove eggs with a slotted spoon.
Heat corned beef hash according to package directions. Make hollandaise sauce according to package directions. Stir in lemon rind and chives.
Spoon hash over English muffin halves, top with 1 egg each and desired amount of hollandaise sauce. Sprinkle with pepper if desired. Serve immediately.

Other recipes from the makers of HORMEL® MARY KITCHEN® Hash and DINTY MOORE® Beef Stew:​

Corned Beef Hash Casserole
Sunshine Hash
Corned Beef Hash Breakfast Burrito

© 2017 Hormel Foods, LLC


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4 stars - based on 10 reviews


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