Hash Brown Benedict Recipes

HASH BROWN BENEDICT

Hash Brown Benedict image

This is from the William Sonoma catalog -- I cannot wait to try this! I love eggs benedict with a side of hashbrows because I love to mix the hollandaise egg and ham up with the hashbrowns. This sounds like the perfect combination! Although, I think I would use the frozen hashbrowns instead of making my own just for the sake of saving time. Posting here for safe keeping.

Provided by SarahBeth

Categories Potato

Time 1h

Yield 12 hash brown benedicts, 6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs russet potatoes, peeled and shredded
2 teaspoons cornstarch
1/4 teaspoon salt (to taste)
1/4 teaspoon ground black pepper (to taste)
1/2 cup vegetable oil
2 egg yolks
1 tablespoon fresh lemon juice
1 pinch cayenne pepper
16 tablespoons unsalted butter, melted
3 tablespoons minced fresh chives
12 slices Canadian bacon, cooked until lightly browned and kept warm
12 poached eggs

Steps:

Rinse the potatoes, drain and pat dry. In a bowl, combine the potatoes, cornstarch, salt and black pepper.
In 10-inch fry pan over medium heat, warm the oil. Working in batches, form the potato mixture into 1/4-cup patties and drop them into the oil. Cook, turning once, until golden brown, about 4 minutes per side.
Transfer to a paper towel-lined baking sheet and keep warm in a 250°F oven.
In a bowl, whisk together the egg yolks, lemon juice and 2 teaspoons water.
Transfer to a double boiler set over medium-low heat, until the water is just simmering inside the double boiler. Whisk constantly until the mixture begins to thicken, then remove from the heat and whisk for 1 minute more.
Season with salt, black pepper and cayenne. Whisking constantly, slowly stream in the melted butter until incorporated, then whisk in the chives.
Keep the hollandaise sauce warm.
Place 2 hash brown patties on each plate. Top each patty with 1 slice of Canadian bacon, 1 poached egg and a spoonful of the hollandaise sauce. Serve immediately.

HASH BROWN BENEDICT RECIPE BY TASTY

Hash Brown Benedict Recipe by Tasty image

Here's what you need: olive oil, yellow onion, McCormick® Paprika, salt, McCormick® black pepper, potato, fresh spinach, eggs, fresh chive, large egg yolks, lemon, butter, salt

Provided by Ivan Diaz

Categories Breakfast

Yield 2 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil, divided
yellow onion, halved, diced small
1 ½ teaspoons McCormick® Paprika
1 teaspoon salt
½ teaspoon McCormick® black pepper
3 cups potato, frozen, shredded
2 large handfuls fresh spinach
2 eggs, poached
fresh chive, for garnish
3 large egg yolks
lemon, juiced
½ cup butter, melted
½ teaspoon salt

Steps:

Heat 1 tablespoon olive oil in a skillet over medium-low heat. When the oil is hot, add the diced onion, McCormick paprika, salt, and pepper. Cook onions, stirring occasionally, until softened, about 5 minutes. Add in frozen shredded potatoes and the remaining tablespoon of olive oil. Cook, stirring occasionally, until potatoes start to turn golden and crisp up a bit.
Within the skillet, divide the potatoes into two piles and place a large, circular cookie cutter ring around each pile. Scoop any potatoes that are outside of the cookie cutters into the center of the rings. Use a spatula to pat down the piles inside the rings to form patties. Turn heat down to low and cook until bottom of hash browns are crispy. Use tongs to remove cookie cutter rings and carefully flip the hash browns to crisp up the other side. Once crispy, remove from the pan.
In the same pan, add the baby spinach and wilt down over low heat. Remove spinach from the pan.
Hollandaise: Place egg yolks and lemon juice in a blender. Blend for 10 seconds, then slowly stream in the hot, melted butter (while blender is still running). Sauce will thicken by the time all of the butter has been added. Blend in salt.
Assembly: Place a hash brown on each plate. Top with spinach, then a poached egg. Spoon hollandaise over the eggs. Garnish with chives.
Enjoy!

Nutrition Facts : Calories 969 calories, Carbohydrate 51 grams, Fat 74 grams, Fiber 5 grams, Protein 25 grams, Sugar 3 grams

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