For a smoother hollandaise, ensure the butter isn't too hot when adding to the egg yolks. Adjust the simmering time for the balsamic glaze to achieve your desired consistency. If you don't have panko breadcrumbs, regular breadcrumbs will work, though the texture will be slightly different. Make sure your eggs are as fresh as possible for the best poached egg results.
Hash Cake Eggs Benedict with Balsamic Glaze
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME30 mins
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SERVING6 People
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VIEWS14
Elevate your brunch game with this decadent Hash Cake Eggs Benedict. Crispy corned beef hash cakes serve as the perfect savory foundation for flawlessly poached eggs, luscious homemade hollandaise, and a drizzle of sweet, tangy balsamic glaze. A restaurant-quality dish you can master in your own kitchen.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol377 mg
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Fiber2 g
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Protein15 g
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Saturated Fat15 g
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Sodium434 mg
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Sugar9 g
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Hollandaise: In a blender, combine egg yolks, lemon juice, and hot sauce. Blend for 30-60 seconds until pale yellow. With the motor running, slowly drizzle in melted butter until emulsified. Season with salt and pepper.
02
StepReduce the Balsamic Glaze: Combine balsamic vinegar and honey in a small saucepan. Bring to a boil over high heat, then reduce to medium and simmer for 20-30 minutes, or until reduced by half, stirring occasionally. Remove from heat and let cool slightly.
03
StepForm the Hash Cakes: In a mixing bowl, combine corned beef hash, beaten egg, panko bread crumbs, and minced parsley.
04
StepCook the Hash Cakes: Heat olive oil in a large skillet over medium-high heat. Form the hash mixture into 6 patties using a 1/4-cup measuring cup. Place in the skillet and reduce heat to medium. Fry for about 3 minutes per side, until golden brown. Remove from skillet and set aside.
05
StepPoach the Eggs: Fill a large saucepan with 2-3 inches of water and bring to a boil. Reduce heat to medium-low, add white vinegar, and maintain a gentle simmer. Crack each egg into a small bowl, then gently slip them into the simmering water. Cook for 2.5-3 minutes, until the whites are set and yolks are still runny. Remove with a slotted spoon, pat dry, and set aside.
06
StepAssemble the Benedict: Place a hash cake on each plate, top with a handful of arugula, followed by a poached egg. Drizzle generously with hollandaise sauce and balsamic glaze. Season with salt and pepper to taste.
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RECIPE REVIEWS
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Please Rate
Vicenta Pouros
Jun 22, 2025The balsamic glaze is so good, I want to put it on everything!
Roman Goodwin
Jun 21, 2025Make sure your eggs are very fresh for poaching. It makes a big difference!
Ruben Shanahan
Jun 21, 2025My family loved this! I used store-bought hollandaise to save time, and it was still delicious.
River Lowe
Jun 17, 2025I was a bit intimidated by the hollandaise, but the blender method was surprisingly easy. The key is to add the melted butter very slowly!
Dangelo Lindgren
Jun 9, 2025I made this for a special occasion, and it was a huge hit. It looks impressive, but it's not too difficult to make.
Callie Kovacek
Jun 6, 2025The hash cakes were a bit salty for my taste, so next time I will use less salt in the mixture.
Katheryn Swaniawski
Jun 5, 2025This was a fantastic brunch! The balsamic glaze really makes the dish. I added a pinch of red pepper flakes to the hollandaise for a little extra kick.
Fausto Barrows
Jun 4, 2025I used different greens because I didn't have arugula but it was still great