Hash Brown Eggs Benedict: A Crispy Twist on Brunch Bliss

Hash Brown Eggs Benedict offers a crispy twist on the classic brunch dish, blending golden hash brown patties with poached eggs and rich hollandaise sauce.

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Prep Time 30

Cook Time 20

Total Time 50

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Hash Brown Base

4 patties Frozen Hash Brown Patties Fresh grated potatoes can also be used for a homemade touch.
1/4 cup Vegetable Oil Avocado or olive oil can serve as delicious alternatives.

For the Eggs

4 Large Eggs Opt for fresh eggs for the best poaching results.
1 tablespoon White Vinegar Lemon juice is a suitable substitute.

For the Savory Topping

4 slices Deli Ham or Canadian Bacon Consider turkey ham or sautéed vegetables for a lighter option.
to taste Kosher Salt Adjust to your personal taste preference.
to taste Black Pepper Adjust to your personal taste preference.
2 tablespoons Chopped Chives Parsley works well too or can be omitted entirely.

For the Hollandaise Sauce

3 large Egg Yolks Fresh is best for flavor.
2 tablespoons Lemon Juice Freshly squeezed is preferable.
1 teaspoon Dijon Mustard Yellow mustard can be used as a substitute.
1/2 cup Unsalted Butter Ghee can be used for a dairy-free option.
to taste Cayenne Pepper Omit if a milder flavor is preferred.

Equipment

cast iron skillet
Skillet
blender

Method

Step‑by‑Step Instructions for Hash Brown Eggs Benedict

Prepare the Ingredients: Let the eggs and ham sit at room temperature for about 30 minutes, gathering all ingredients and equipment.
Heat the Poaching Liquid: In a skillet, combine water with vinegar and heat until gently simmering.
Poach the Eggs: Gently strain the eggs into the simmering water for about 3.5 minutes until whites are set and yolks are runny.
Fry the Hash Browns: Heat oil in a cast iron skillet and fry hash brown patties until golden and crispy.
Season the Hash Browns: Season the hash browns with salt and pepper to taste.
Make the Hollandaise Sauce: Blend egg yolks, lemon juice, mustard, and seasonings, then slowly drizzle in melted butter.
Assemble the Dish: Plate hash brown patties, layer with ham and poached eggs, and drizzle with hollandaise.
Finish with Hollandaise and Garnish: Drizzle hollandaise over the dish and sprinkle with chives for garnish.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 20gFat: 30gSaturated Fat: 10gCholesterol: 300mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Serve immediately to enjoy textures at peak freshness. Keep all ingredients prepped before starting cooking for a smooth workflow.

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