Hash Brown Benedict
This recipe for Eggs Benedict with Hash Browns is a delicious and satisfying breakfast dish that combines crispy shredded potatoes with perfectly poached eggs and a silky homemade hollandaise sauce. The golden brown hash brown patties provide a crunchy base for the Canadian bacon and runny poached eggs, while the rich and creamy hollandaise sauce ties everything together with a burst of flavor. A delightful dish to impress your brunch guests or enjoy a special morning treat at home.
— Constant Cookbook
Ingredients
- 2 lb. russet potatoes, peeled and shredded
- 2 tsp. cornstarch
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup vegetable oil
- 2 egg yolks
- 1 Tbs. fresh lemon juice
- Pinch of cayenne pepper
- 16 Tbs. (2 sticks) unsalted butter, melted
- 3 Tbs. minced fresh chives
- 12 slices Canadian bacon, cooked until lightly browned and kept warm
- 12 poached eggs
Instructions
- 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 tsp. 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. Serves 6.
Yield
Serves 6.
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