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The aroma of sizzling hash browns dancing in the morning sunlight is enough to make anyone’s day, but what if I told you there’s a way to elevate that crispy goodness into a gourmet brunch masterpiece? Enter my Hash Brown Eggs Benedict, where the classic English muffin is swapped for golden-brown hash brown patties, offering a satisfying crunch that you won’t want to miss. This dish combines perfectly poached eggs and savory ham, all drizzled with a rich hollandaise sauce that’s surprisingly easy to whip up. Not only is it quick and customizable, perfect for bustling weekends, but it also promises to impress your friends and family during brunch gatherings. Are you ready to bring some joy to your next meal? Let’s dive into this delicious twist on a beloved classic!
Why Will You Love Hash Brown Eggs Benedict?
Crispy, Golden Texture: Replacing traditional English muffins with hash brown patties offers a delightful crunch that elevates every bite.
Quick and Easy: This recipe is a breeze to make, ensuring you can enjoy gourmet brunch without spending hours in the kitchen.
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Customizable Goodness: Whether you prefer smoked salmon or sautéed spinach, you can tailor this dish to suit your taste!
Make-Ahead Friendly: Perfect for busy weekends, prep components in advance and enjoy a hassle-free brunch with family or friends.
Crowd-Pleasing Delight: Serve these Hash Brown Eggs Benedict at your next gathering and watch them disappear; they are sure to impress! For similar brunch ideas, check out my Bacon Egg Hashbrown recipe for more delicious vibes!
Hash Brown Eggs Benedict Ingredients
For the Hash Browns
- Frozen Hash Brown Patties – Provides a crispy texture; fresh grated potatoes can be used if desired.
- Vegetable Oil – Essential for frying; avocado oil or olive oil are great substitutes.
For the Poached Eggs
- Large Eggs – Main protein source; using fresh eggs ensures optimal poaching results.
- White Vinegar – Aids in coagulating egg whites while poaching; lemon juice can be used as an alternative.
- Deli Ham or Canadian Bacon – Adds savory flavor; turkey ham or veggie alternatives can make it lighter.
- Kosher Salt and Black Pepper – Basic seasonings to enhance flavor; adjust according to taste.
- Chopped Chives – Optional garnish for freshness; can be swapped with parsley or omitted.
For the Hollandaise Sauce
- Egg Yolks – Base for hollandaise sauce; freshness is key.
- Lemon Juice – Adds acidity to hollandaise; fresh is best but bottled works.
- Kosher Salt – Enhances hollandaise flavor; taste as you go.
- Dijon Mustard – Introduces a tang; yellow mustard is a possible substitute.
- Cayenne Pepper – Optional spice for hollandaise; omit for milder flavor.
- Unsalted Butter – Creates a luxurious base for hollandaise; ghee is a good dairy-free alternative.
Step‑by‑Step Instructions for Hash Brown Eggs Benedict
Step 1: Prepare the Ingredients
Begin by taking the large eggs and deli ham out of the refrigerator and letting them sit at room temperature for about 30 minutes. This allows for even cooking later on. While you wait, gather your other ingredients and have your equipment ready, including a skillet for frying, a pot for poaching, and a mixing bowl for the hollandaise sauce.
Step 2: Poach the Eggs
In a medium saucepan, combine water and a splash of white vinegar and bring it to a gentle simmer over medium heat. Crack each egg into a fine mesh strainer to remove excess whites before carefully lowering them into the simmering water. Cook the eggs for about 3.5 minutes, until the whites are set and the yolks are still runny, then transfer them to a plate lined with paper towels to drain.
Step 3: Fry the Hash Browns
Heat your cast iron skillet over medium heat and add enough vegetable oil to coat the bottom. Increase the heat to 350°F. Carefully place the frozen hash brown patties in the hot oil and fry for about 8-10 minutes, flipping halfway, until they are golden brown and crispy. Season the hash browns with kosher salt and pepper while they fry, ensuring a deliciously seasoned base for your Hash Brown Eggs Benedict.
Step 4: Make the Hollandaise Sauce
In a mixing bowl, whisk together egg yolks, lemon juice, Dijon mustard, kosher salt, and pepper until smooth. Place this bowl over a saucepan filled with simmering water, stirring gently as you drizzle in the melted unsalted butter. Continue mixing until the sauce achieves a creamy and thick consistency, about 5-7 minutes. Adjust with more lemon juice or warm water if necessary to reach your desired texture.
Step 5: Assemble Your Dish
To plate your Hash Brown Eggs Benedict, start with a crispy hash brown patty as the base. Layer on a slice of the savory deli ham or Canadian bacon, then carefully add a perfectly poached egg on top. Generously drizzle with the homemade hollandaise sauce and finish with a sprinkle of chopped chives for a burst of freshness. Serve immediately and savor this delicious twist on a classic brunch favorite!
What to Serve with Hash Brown Eggs Benedict
Elevate your brunch spread with some delightful pairings that will satisfy everyone at the table.
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Fresh Fruit Salad: Light and refreshing, this colorful mix of seasonal fruits adds a sweet contrast to the savory richness of your dish.
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Crispy Bacon:
The smoky flavor and crunchy texture of crispy bacon pair perfectly with the creamy hollandaise, making each bite a celebration of tastes. -
Light Green Salad:
A simple arugula or mixed greens salad dressed with lemon vinaigrette introduces a zesty kick, balancing the dish’s richness beautifully. -
Avocado Slices:
Creamy avocado brings a buttery richness that complements the poached eggs, adding a luscious texture to your brunch plate. -
Mimosas:
A bubbly mimosa makes for the perfect brunch beverage, with its bright citrus notes mirroring the freshness of the hollandaise sauce. -
Chilled Sparkling Water with Lemon:
For a refreshing non-alcoholic option, flavored sparkling water enhances the meal’s lightness and keeps everyone hydrated and happy.
By combining these elements, your Hash Brown Eggs Benedict will shine even brighter on the brunch table, delighting both friends and family alike!
Expert Tips for Hash Brown Eggs Benedict
• Perfect Poached Eggs: Aim for fresh eggs; their whites hold together better, resulting in beautifully poached eggs for your Hash Brown Eggs Benedict.
• Crispy Hash Browns: Maintain the oil temperature around 350°F while frying to ensure the hash browns crisp up nicely without burning.
• Hollandaise Consistency: If your hollandaise is too thick, whisk in warm water or extra lemon juice gradually until you achieve the desired creamy texture.
• Gather Ingredients: Make sure all ingredients are at room temperature before starting, especially the eggs and ham; this promotes even cooking for the best results.
• Storage Tips: For make-ahead options, prep the hash browns and sauce separately, storing them in airtight containers. Use within 24 hours for optimal freshness and taste.
Hash Brown Eggs Benedict Variations
Feel free to get creative with this delicious dish and tailor it to your tastes and dietary needs!
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Smoked Salmon: Replace the deli ham with smoked salmon for an elegant seafood twist that brings a whole new depth of flavor.
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Vegetarian Delight: Swap out ham for fresh sautéed spinach or mushrooms, adding a vibrant green touch that’s both healthy and hearty.
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Cheesy Hash Browns: Sprinkle aged cheddar or feta cheese on the hash browns before the eggs, enhancing each bite with a creamy, cheesy flavor surprise.
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Spicy Hollandaise: Add cayenne pepper or chili flakes to your hollandaise sauce for a zesty kick that will wake up your palate.
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Gluten-Free Option: Experiment with a quinoa base instead of hash browns for a delicious and hearty gluten-free alternative that still stands up to the flavors of the dish.
For more brunch inspirations, check out my Bacon Egg Hashbrown recipe, which also promises a fantastic flavor experience!
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Herb Garnish: Swap chives for fresh parsley or dill for a fragrant finish that brightens up each bite with fresh herbal notes.
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Pesto Upgrade: Drizzle a bit of basil pesto over the dish before serving for an aromatic and vibrant flavor boost that marries beautifully with the eggs and hollandaise sauce.
Storage Tips for Hash Brown Eggs Benedict
Fridge: Store any leftovers in airtight containers for up to 2 days. To maintain crispy hash browns, keep them separate from the eggs and hollandaise sauce.
Freezer: You can freeze cooked hash brown patties for up to a month. Reheat directly from frozen in a skillet or oven until crispy again.
Reheating: When reheating poached eggs, place them in warm water for a few minutes to gently heat through without cooking further.
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Make-Ahead: Prep components ahead of time, but assemble the dish fresh for the best taste and texture of your Hash Brown Eggs Benedict.
Make Ahead Options
These Hash Brown Eggs Benedict are a fantastic option for meal prep, saving you time during busy weekends! You can prepare the hash browns and hollandaise sauce up to 24 hours in advance; simply store them in airtight containers in the refrigerator to maintain their quality. For the hash browns, fry them until crispy, then cool completely before refrigerating. When you’re ready to serve, reheat the hash browns in a skillet until hot and crispy again. Poach the eggs fresh just before assembling your dish, ensuring they retain that perfect runny yolk. This way, you’ll enjoy gourmet results with minimal effort and all the flavor you love!
Hash Brown Eggs Benedict Recipe FAQs
How do I select the best hash brown patties?
When selecting hash brown patties, look for ones that are golden-brown and crispy. I recommend checking for any visible dark spots or freezer burn, which can affect the texture. If you prefer freshness, you can always opt for fresh grated potatoes. Just be sure to soak them in cold water to remove excess starch before frying!
How should I store leftover Hash Brown Eggs Benedict?
Leftovers should be stored in airtight containers in the fridge for up to 2 days. To maintain the crispy texture of the hash browns, I suggest keeping them separate from the eggs and hollandaise sauce. Remember to reheat the hash browns in a skillet to regain their crunch!
Can I freeze the hash brown patties?
Absolutely! You can freeze cooked hash brown patties for up to 1 month. To reheat them, simply place the frozen patties in a skillet over medium heat, cooking until crispy again—this usually takes about 10-15 minutes. I find that this way, they retain their delicious texture!
What if I burn my hollandaise sauce?
If your hollandaise sauce thickens too much or burns slightly, don’t worry! To rescue it, take the bowl off the heat and whisk in a small amount of warm water or an extra splash of lemon juice, a teaspoon at a time, until you achieve your desired consistency. This should help restore its creamy texture.
Are there any dietary considerations with this recipe?
Yes! If you’re serving this dish to someone with allergies, be mindful of the main ingredients. The hollandaise contains eggs and butter, which are common allergens. You can also substitute for dairy-free alternatives, like using ghee instead of butter. Additionally, if considering vegetarian options, swapping ham for sautéed spinach or mushrooms can make everyone feel included!
How long can I prep the components for Hash Brown Eggs Benedict ahead of time?
You can prep components like the hash browns and hollandaise sauce up to 24 hours in advance! Just store them in separate airtight containers. For the best quality, assemble the dish fresh right before serving—this preserves the delightful crunch of the hash browns and the creaminess of your hollandaise.
Hash Brown Eggs Benedict: Your New Favorite Brunch Delight
Ingredients
Equipment
Method
- Prepare the Ingredients: Begin by taking the large eggs and deli ham out of the refrigerator and letting them sit at room temperature for about 30 minutes. Gather your other ingredients and have your equipment ready.
- Poach the Eggs: In a medium saucepan, combine water and a splash of white vinegar, bring it to a gentle simmer. Crack each egg into a fine mesh strainer and lower them into the simmering water. Cook for about 3.5 minutes and transfer to a plate lined with paper towels.
- Fry the Hash Browns: Heat a skillet over medium heat and add enough vegetable oil to coat the bottom. Place the frozen hash brown patties in the hot oil and fry for about 8-10 minutes until golden brown and crispy.
- Make the Hollandaise Sauce: Whisk together egg yolks, lemon juice, Dijon mustard, kosher salt, and pepper in a mixing bowl. Place over simmering water and gradually add melted unsalted butter, mixing until creamy and thick, 5-7 minutes.
- Assemble Your Dish: Start with a crispy hash brown patty, layer on a slice of deli ham, then add a poached egg on top. Drizzle with hollandaise sauce and sprinkle with chopped chives. Serve immediately.
