Irish Eggs Benedict

This is the week that many of you will be making some type of Irish dish in remembrance of St. Patrick’s Day. I have seen many wonderful Irish Stews all over the internet as well as Salmon Dishes, Irish Soda Breads, and Corned Beef Feasts. A little while ago I noticed that Dawn over at Vanilla Sugar had mentioned that her hubby had gotten her some Irish Eggs Benedict at a local diner and brought them to her for Valentine’s Day– good man that he is and I was instantly needed to know exactly what Irish Eggs Benedict was. She explained to me that it is like the classic Eggs Benedict but uses Corned Beef Hash instead of Canadian Bacon. This I had to try as I I love Corned Beef Hash. If you have made a big Corned Beef Feast with all the trimmings of potatoes and extra broth then you can make this recipe. Also you will have to make Rindy’s Mom’s Horseradish Gravy to make up the best Irish Hollandaise Sauce that you will have ever et. So here is my version of Irish Eggs Benedict.

Irish Eggs Benedict

Corned Beef Hash Pie
1 T. butter
1/2 chopped vidalia onion
2 T. minced fresh parsley

3 cups chopped leftover corned beef
2 1/2 boiled leftover potatoes, crumbled- I used nice sized red potatoes
1/4 cup heavy cream
1/4 corned beef broth
1/2 tsp. Kosher or seasoned salt
1/2 tsp. fresh cracked black pepper
few dashes of smokey paprika
2 tsp. Worcestershire sauce

In a large skillet over medium high heat, melt butter and add parsley and onions. Cook until translucent and slightly golden. Meanwhile mix the rest of the ingredients in a large bowl until mixed well. I simply crushed the potatoes with my hands. Add hash mix to the skillet and fry, stirring occasionally until the mixture starts to crisp up. To a pie plate add 1 T. melted butter and spread. Pat hash into the pie plate and make 4 indentations using the back of a spoon. Break 4 eggs into each indentation and dot with 1 T. butter. Bake in 450° oven for 15 minutes. If you do not like the eggs well done then break the eggs into the wells half way through the baking process. This is easier than poaching the eggs as I do not have a poacher and I am terrible at it plus it is one less pan to wash.

Note: If you would like to, you may keep the hash in the skillet, top with eggs and place the skillet in the oven to bake. This will save you from washing one more dish!

To Assemble:
Toast 4 split English Muffins until golden brown. Cut the Corned Beef Hash Pie into 8 wedges being sure to split each egg in half and top each buttered English Muffin half with one wedge. Top with Irish Hollandaise Sauce. Serves 4.

Irish Hollandaise Sauce
1 generous cup Horseradish Gravy
3 T. sour cream
2 egg yolks lightly beaten
1 tsp. grated lemon rind- optional but nice
pinch cayenne pepper- optional but nice

In a small sauce pan over the lowest heat, whisk together all the above ingredients. Gently cook so not to scramble the yolks or separate the sauce until the sauce is warmed through, stirring occasionally. Serve over Irish Eggs Benedict.

I am so over the moon that Dawn mentioned this treat, it is fantastic! Thanks lady!

Related Posts:
Irish Soda Bread
St. Patrick’s Feast– Be sure to stock up on Guinness and chocolate ice cream for your St. Patty’s Day Guinness Milkshake.

Éirinn go brách

Robin O’Sue


  1. Elyse
    Posted March 15, 2009 at 12:46 AM | Permalink

    Man, this is the perfect dish for St. Patty’s Day!! It looks so delicious. Thanks for sharing!

  2. Michele
    Posted March 15, 2009 at 8:18 AM | Permalink

    Horseradish gravy, corned beef and eggs….I’m in love! It will make a great dinner tonight. I’ll let you know how it turns out for us.

  3. Sara
    Posted March 15, 2009 at 10:35 AM | Permalink

    This looks really good. I’m making corned beef tonight, I’m sure I’ll have enough left over to make this.

  4. noble pig
    Posted March 15, 2009 at 11:35 AM | Permalink

    This is so going to be Wednesday’s breakfast. How yummy is that! Beautiful.

  5. Karen
    Posted March 15, 2009 at 12:48 PM | Permalink

    This is a fun way to get a little ‘Irish’ in 🙂

  6. Maria
    Posted March 15, 2009 at 12:49 PM | Permalink

    A great breakfast treat for the weekend!

  7. Dawn
    Posted March 15, 2009 at 1:33 PM | Permalink

    Ha ha! I guess you really were craving this dish! I tell ya Sue if you ever stop by neck of the woods I have to take you to the local diner for these, they are just so good. I want to try your gravy now. Ha ha, you’re funny chicklet, thanks for the shout out!

  8. Kevin
    Posted March 15, 2009 at 2:40 PM | Permalink

    What a great way to enjoy some eggs!!

  9. Rindy R
    Posted March 15, 2009 at 5:17 PM | Permalink

    OH MY WORD! I think I have just seen what they serve for breakfast upon entering the Pearly Gates! This looks amazing and I am so bummed I have no more corned beef leftovers!

  10. unconfidentialcook
    Posted March 16, 2009 at 10:43 AM | Permalink

    Great way to enjoy each of the ingredients. Great idea! Thanks…

  11. Joie de vivre
    Posted March 16, 2009 at 11:30 AM | Permalink

    That looks amazing! Good ol’ fashioned diner food!

  12. Grace
    Posted March 16, 2009 at 12:19 PM | Permalink

    traditional eggs benedict doesn’t excite me, but this version has sent my saliva glands into overdrive! three cheers for the irish. 🙂

  13. pigpigscorner
    Posted March 16, 2009 at 12:19 PM | Permalink

    Oh wow…looks so mouth-watering!

  14. biz319
    Posted March 16, 2009 at 1:18 PM | Permalink

    You had me at corned beef hash!

    Definitely going to recreate this!!

  15. Talita
    Posted March 16, 2009 at 3:58 PM | Permalink

    I never heard about this eggs, but looks yummy! Great post!

  16. Island pepperpot
    Posted March 16, 2009 at 5:01 PM | Permalink

    I love your irish soda bread looks very tasty, A great addition to st patrick brunch Menu, Thanks for sharing

  17. GFE--gluten free easily
    Posted March 18, 2009 at 7:21 AM | Permalink

    OMG, I adore corned beef hash … what could be better? Corned beef hash pie! Thanks, Robin Sue!


  18. Nicole
    Posted March 18, 2009 at 8:39 PM | Permalink

    Hey! This looks good. Great idea and very original.

  19. Hélène
    Posted January 13, 2015 at 4:00 PM | Permalink

    This is probably the best recipe I have seen on the internet in the last YEAR. And I looks at alotsa recipes online 😉
    Congrats on a smashing twist on Eggs Benedict…now to find an appropriate Gaelic name for it…Eggs Seamus? Luck o’ the Eggs? Hashed Eggs?

    I once made up an entrée recipe and named it Drunken Chicken becuz it has beer in it. My kids still groan when I say it LOL
    (and yes, I’m good bit Irish in spite of my French name)

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