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Hash Cake Eggs Benedict with Balsamic Glaze

These hash cakes act as the base for these perfectly poached eggs, fresh hollandaise sauce and balsamic glaze. The sweetness of the glaze helps balance out the saltiness of the cakes and bitterness of the arugula. Who needs to go out for brunch when you can make this in under 30 minutes!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, lunch/dinner
Cuisine American
Servings 6 people
Calories 2912.7 kcal

Equipment

  • 1 Blender For emulsifying hollandaise sauce
  • 1 Small Saucepan For reducing balsamic glaze
  • 1 Mixing Bowl For combining hash cake ingredients
  • 1 Large Skillet For frying hash cakes
  • 1 Large Saucepan For poaching eggs

Ingredients
  

Main

  • 3 egg yolks
  • lemon juiced
  • 5 dashes hot pepper sauce
  • ½ cup unsalted butter melted
  • Salt and ground black pepper to taste
  • 1 cup balsamic vinegar
  • 1 tablespoon honey
  • 1 15 ounce can HORMEL® Mary Kitchen® Corned Beef Hash
  • 1 egg beaten
  • ¼ cup panko bread crumbs
  • 1 tablespoon fresh parsley minced
  • 1 tablespoon olive oil
  • 6 eggs
  • 1 tablespoon white vinegar
  • 1 cup baby arugula or more as needed

Instructions
 

  • Place egg yolks, lemon juice, and hot sauce in a blender. Blend until eggs are a pale yellow, about 30 seconds to 1 minute. While the motor is running, add the butter in a slow steady stream until it is all incorporated. Season with salt and pepper to taste.
  • Combine the balsamic vinegar and honey in a small pan. Bring to a boil over high heat; reduce heat to medium and let simmer until reduced by about half, 20 to 30 minutes, stirring occasionally. Remove from heat.
  • Combine corned beef hash, beaten egg, breadcrumbs, and parsley in a mixing bowl.
  • Heat the olive oil in a large skillet over medium-high heat. Measure corned beef mixture into 6 patties using a 1/4-cup measuring cup. Place them in skillet; Reduce heat to medium. Fry until just starting to brown, about 3 minutes per side. Remove from heat.
  • Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
  • To plate, place one hash cake on a plate, top with a handful of arugula. Place a poached egg over the arugula and drizzle with hollandaise and glaze. Season with salt and pepper.

Notes

For the hollandaise, ensure your melted butter is warm, not scorching hot, to prevent scrambling the egg yolks. Add it in a very slow, steady stream to emulsify properly. The balsamic glaze needs careful monitoring; reduce it until it coats the back of a spoon, but avoid over-reduction as it can become too thick and bitter. For perfect hash cakes, use firm pressure when forming patties to ensure they hold together. Fry them until golden brown and crispy for textural contrast. When poaching eggs, maintain a gentle simmer, not a rolling boil, and use fresh eggs for better shape. The vinegar helps the whites coagulate quickly. Taste and adjust seasoning at each stage to balance the rich hollandaise, savory hash, and sweet-tart glaze.