A Different Benedict

1. Make the Foolproof Hollandaise and keep warm.

2. Peel and cut the potatoes into ½-inch dice. Cook in lightly salted boiling water until tender, about 4 minutes, then drain well.

3. Pulse the corned beef in a food processor until coarsely chopped. Add the garlic and paprika.

4. In a large skillet over medium, heat the butter and oil together; add the potatoes and onion and sauté until tender and lightly browned, about 5 minutes. Add the corned beef and cook, stirring, until the mixture has browned, about 5 minutes more. Stir in the cream. Season with salt and pepper to taste. Transfer to a dish and keep warm. Wipe out the skillet.

5. Fill the skillet half full with water, add the vinegar and about 1 teaspoon salt, and bring to a simmer. Crack each egg into a small cup, one at a time, and gently slide into the skillet. Depending on the size of your skillet, you can probably poach 4 eggs at a time. 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. 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.

6. To assemble the Benedicts, place one toasted muffin (2 halves) on each of 4 plates. 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. Top each muffin half with an egg. Spoon a generous amount of Hollandaise over each egg, letting it drip onto the hash and muffin. Generously sprinkle with parsley and/or red bell pepper if you wish and serve immediately.

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