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Eggs Benedict made with Chef-mate Corned Beef Hash

  • 15 min
  • Easy
  • 5
  • Chef-mate Corned Beef Hash 6 x 107 ounces, formed into 5 patties -- 45 oz
  • Eggs, whole -- 10 ea
  • Minor's Hollandaise Sauce Concentrate Gluten Free 6 x 12 ounces, prepared -- 10 fl.oz
  • Prosciutto, crisped -- 5 oz
  • Chives, fresh, chopped for garnish -- 10 g
  • Paprika, mild, for garnish -- 10 g
Preparation
1
Griddle corned beef hash patties until they are crisp and golden brown.
2
Poach the eggs until the whites are firm but not hard.
3
Assemble each serving by placing hot griddled corned beef on plate, add the crisp prosciutto, and top with two poached eggs and 2 oz Hollandaise sauce.
4
Garnish with chives and paprika.
Components