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1
Make the Foolproof Hollandaise and keep warm.
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2
Peel and cut the potatoes into 1/2-inch dice.
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3
Cook in lightly salted boiling water until tender, about 4 minutes, then drain well.
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4
Pulse the corned beef in a food processor until coarsely chopped.
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5
Add the garlic and paprika.
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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.
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7
Add the corned beef and cook, stirring, until the mixture has browned, about 5 minutes more.
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8
Stir in the cream.
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9
Season with salt and pepper to taste.
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10
Transfer to a dish and keep warm.
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11
Wipe out the skillet.
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12
Fill the skillet half full with water, add the vinegar and about 1 teaspoon salt, and bring to a simmer.
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13
Crack each egg into a small cup, one at a time, and gently slide into the skillet.
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14
Depending on the size of your skillet, you can probably poach 4 eggs at a time.
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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.
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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.
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17
To assemble the Benedicts, place one toasted muffin (2 halves) on each of 4 plates.
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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.
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19
Top each muffin half with an egg.
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20
Spoon a generous amount of Hollandaise over each egg, letting it drip onto the hash and muffin.
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21
Generously sprinkle with parsley and/or red bell pepper if you wish and serve immediately.
