A Different Benedict

Directions

1. 1
   Make the Foolproof Hollandaise and keep warm.
2. 2
   Peel and cut the potatoes into 1/2-inch dice.
3. 3
   Cook in lightly salted boiling water until tender, about 4 minutes, then drain well.
4. 4
   Pulse the corned beef in a food processor until coarsely chopped.
5. 5
   Add the garlic and paprika.
6. 6
   In a large skillet over medium, heat the butter and oil together; add the potatoes and onion and saute until tender and lightly browned, about 5 minutes.
7. 7
   Add the corned beef and cook, stirring, until the mixture has browned, about 5 minutes more.
8. 8
   Stir in the cream.
9. 9
   Season with salt and pepper to taste.
10. 10
    Transfer to a dish and keep warm.
11. 11
    Wipe out the skillet.
12. 12
    Fill the skillet half full with water, add the vinegar and about 1 teaspoon salt, and bring to a simmer.
13. 13
    Crack each egg into a small cup, one at a time, and gently slide into the skillet.
14. 14
    Depending on the size of your skillet, you can probably poach 4 eggs at a time.
15. 15
    Let the water return to a boil, then reduce the heat to low and poach the eggs until the whites have set but the yolks are still soft, about 3 minutes after the water returns to a boil.
16. 16
    Transfer the poached eggs to a bowl of hot water while you poach the rest; the water should be just hot enough to keep them warm, not to cook them further.
17. 17
    To assemble the Benedicts, place one toasted muffin (2 halves) on each of 4 plates.
18. 18
    Cover each half with a generous helping of hash, shaping it into a freeform patty in the pan with a metal spatula before lifting it onto the muffin.
19. 19
    Top each muffin half with an egg.
20. 20
    Spoon a generous amount of Hollandaise over each egg, letting it drip onto the hash and muffin.
21. 21
    Generously sprinkle with parsley and/or red bell pepper if you wish and serve immediately.