Irish Corned Beef Hash Eggs Benedict

Transform your leftover Corned Beef into a Scrumptious St. Patrick's Day Brunch Masterpiece.

INGREDIENTS: 

2 tablespoons vegetable oil
1 ½ cups cooked and diced corned beef
6 small new potatoes, finely chopped
½ onion, minced
2 garlic cloves, minced
½ red bell pepper, seeded and diced
2 tablespoons thinly sliced chives
salt and pepper to taste
4 eggs
1 teaspoon white wine or apple cider vinegar
2 English muffins, split and toasted
garnish:
chives, thinly sliced
Hollandaise sauce

PREPARATION:

For hash: Pour oil into a skillet and place over medium-high heat. Add corned beef and sauté for 2 minutes. Add potatoes and continue to sauté for an additional 5 minutes. Season with salt and pepper. Add remaining hash ingredients and cook together for 7 to 10 minutes. Adjust seasonings and set aside.

For poached eggs: Crack each egg into its own ramekin and set aside. Fill a medium pot with about 4 inches of water; add vinegar and bring to a boil. Using a whisk, create a small whirlpool in the water and carefully add eggs, one at a time, into the center of the whirlpool. Cover and remove from heat. Allow eggs to poach for about 4 to 6 minutes before removing with a slotted spoon. Bring water back to a boil and repeat until all eggs have been poached.

To assemble: Place an English muffin half onto a plate, cut-side up. Top with a heaping amount of hash followed by a poached egg. Finish with a generous drizzle of hollandaise and a sprinkle of chives. ENJOY!