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Hash Brown Eggs Benedict

Hash Brown Eggs Benedict: Your New Favorite Brunch Delight

Elevate your brunch with Hash Brown Eggs Benedict, featuring crispy hash browns, perfectly poached eggs, savory ham, and rich hollandaise sauce.
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Prep Time 30 minutes
Cook Time 25 minutes
Hollandaise Preparation Time 7 minutes
Total Time 1 hour 2 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash Browns
  • 4 pieces Frozen Hash Brown Patties fresh grated potatoes can be used if desired.
  • 2 tablespoons Vegetable Oil avocado oil or olive oil are great substitutes.
For the Poached Eggs
  • 4 Large Eggs using fresh eggs ensures optimal poaching results.
  • 1 tablespoon White Vinegar lemon juice can be used as an alternative.
  • 4 slices Deli Ham or Canadian Bacon turkey ham or veggie alternatives can make it lighter.
  • to taste Kosher Salt adjust according to taste.
  • to taste Black Pepper adjust according to taste.
  • 2 tablespoons Chopped Chives can be swapped with parsley or omitted.
For the Hollandaise Sauce
  • 3 large Egg Yolks freshness is key.
  • 2 tablespoons Lemon Juice fresh is best but bottled works.
  • 1 pinch Kosher Salt taste as you go.
  • 1 teaspoon Dijon Mustard yellow mustard is a possible substitute.
  • 1 pinch Cayenne Pepper omit for milder flavor.
  • 1/2 cup Unsalted Butter ghee is a good dairy-free alternative.

Equipment

  • Skillet
  • Medium saucepan
  • Mixing Bowl
  • Fine-mesh strainer

Method
 

Step-by-Step Instructions
  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. Gather your other ingredients and have your equipment ready.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 20gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Make sure all ingredients are at room temperature to promote even cooking for the best results.

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