Hash Brown Benedict
Elevate your brunch game with this indulgent Hash Brown Benedict, a delightful twist on the classic Eggs Benedict. Crispy, golden-brown hash brown patties take center stage as a gluten-free base, replacing the traditional English muffin. Topped with savory Canadian bacon, perfectly poached eggs, and rich homemade-style Hollandaise sauce, this dish is a harmonious blend of crunchy textures and velvety flavors. With just 15 minutes of prep time, this recipe is perfect for wowing guests or treating yourself to a luxurious breakfast. Garnish with fresh parsley for a pop of color and serve alongside a fresh fruit salad or roasted vegetables for a complete meal that’s as stunning as it is satisfying. Keywords: hash brown benedict, eggs benedict with hash browns, brunch recipes, gluten-free breakfast, poached eggs, Hollandaise sauce.
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Recipe Information
Ingredients
- 4 cups Frozen shredded hash browns
- 8 large Eggs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 8 slices Canadian bacon
- 1 tablespoon White vinegar
- 1 packet Hollandaise sauce mix
- 1 cup Milk (for Hollandaise sauce)
- 1 stick Butter (for Hollandaise sauce)
- 1 tablespoon Chopped fresh parsley (optional garnish)
Instructions
In a mixing bowl, combine the frozen shredded hash browns, salt, and black pepper. Mix well to evenly season the hash browns.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat.
Scoop about 1/2 cup of the hash brown mixture into the skillet and flatten it into a round patty with a spatula. Repeat to make 4 patties, cooking them in batches if necessary.
Cook each patty for 4–5 minutes on each side, or until golden brown and crisp. Add the remaining tablespoon of olive oil between batches if needed. Set the cooked hash brown patties on a plate lined with paper towels to drain excess oil.
In a small saucepan, prepare the Hollandaise sauce according to the packet instructions, using 1 cup of milk and 1 stick of butter. Keep warm on low heat.
In a separate skillet, melt 1 tablespoon of unsalted butter over medium heat. Add the slices of Canadian bacon and cook for 1–2 minutes per side, until lightly browned and heated through. Set aside.
Fill a medium saucepan with water and bring it to a gentle simmer. Add 1 tablespoon of white vinegar to the water.
Crack an egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water with a spoon and carefully slide the egg into the water. Repeat for all 8 eggs, cooking them in batches if necessary.
Poach the eggs for 3–4 minutes for a soft yolk or longer if desired. Use a slotted spoon to remove the eggs and set them on a paper towel-lined plate to drain.
To assemble, place a hash brown patty on a serving plate. Top it with a slice of Canadian bacon, a poached egg, and a generous drizzle of Hollandaise sauce.
Garnish with chopped fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 26.9 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 2280 mg | 99% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 4.1 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 179 mg | 14% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1353 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
