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Hash Cake Eggs Benedict with Balsamic Glaze
Hash Cake Eggs Benedict with Balsamic Glaze
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Savory corned beef hash cakes topped with fresh baby arugula, a perfectly poached egg, and drizzled with hollandaise sauce and balsamic glaze.
Ingredients:
  • 3 egg yolks
  • lemon, juiced
  • 5 dashes hot pepper sauce
  • 0.5 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
  • 0.25 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:
  • In a blender, combine egg yolks, lemon juice, and hot sauce. Blend until smooth and light yellow (30 seconds to 1 minute), then gradually add butter while blending until fully incorporated. Season with salt and pepper to taste.
  • In a small pan, mix balsamic vinegar and honey. Boil over high heat, then reduce to medium heat and simmer until reduced by half, about 20-30 minutes, stirring occasionally. Remove from heat.
  • Mix together the corned beef hash, egg, breadcrumbs, and parsley in a bowl.
  • In a large skillet over medium-high heat, heat olive oil until shimmering. Shape corned beef mixture into 6 patties using a 1/4-cup measuring cup. Place patties in the skillet and lower heat to medium. Cook until lightly browned, around 3 minutes per side. Remove from heat.
  • Begin by filling a large saucepan with 2 to 3 inches of water and bringing it to a gentle boil. Add vinegar, reduce the heat to medium-low to maintain a simmer. Crack each egg into a small bowl, then carefully slide it into the simmering water just above the surface. Repeat for remaining eggs. Cook until the whites are firm and the yolks are slightly thickened but still soft, about 2 1/2 to 3 minutes. Using a slotted spoon, gently remove the eggs from the water, pat dry with a kitchen towel, and transfer to a warm plate.
  • On a plate, stack a hash cake, layer with a generous handful of arugula, top with a poached egg, drizzle with hollandaise and glaze, then season with salt and pepper to taste.

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