Name: Hash Brown Benedict Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 2 tbsp olive oil; yellow onion; 1½ tsp paprika; 1 tsp salt; ½ tsp black pepper; 3 cups frozen potato; 2 large spinach; 2 eggs; fresh chive; For Hollandaise Sauce:; 3 large egg yolks; lemon; ½ cup butter; ½ tsp salt

Indulge in a delicious twist on the classic eggs benedict with this hash brown benedict recipe. Combining crispy hash browns, wilted spinach, perfectly poached eggs, and a luscious hollandaise sauce, this dish is a true breakfast delight. Perfect for a weekend brunch or a special occasion, it brings together textures and flavors that are sure to impress.

Photos of Hash Brown Benedict Recipe

Most of the ingredients in this recipe are commonly found in your kitchen. However, make sure you have fresh chive for garnish and frozen shredded potatoes for the hash browns. Don't forget egg yolks for the hollandaise sauce. These might not be staples in every home, so a quick trip to the supermarket might be necessary.

Ingredients for Hash Brown Benedict

Olive oil: Used for cooking the onions and potatoes, adding richness and helping achieve crispiness.

Yellow onion: Adds a sweet and savory flavor to the hash browns.

Paprika: Provides a smoky, slightly spicy flavor to the hash browns.

Salt: Enhances the flavors of all the other ingredients.

Black pepper: Adds a hint of spice and depth to the dish.

Frozen shredded potatoes: The base for the hash browns, giving them a crispy texture.

Baby spinach: Adds a fresh, slightly earthy flavor and a dose of greens to the dish.

Eggs: Used for poaching and creating the hollandaise sauce, adding richness and creaminess.

Fresh chive: A garnish that adds a mild onion flavor and a touch of color.

Egg yolks: The base of the hollandaise sauce, providing a rich and creamy texture.

Lemon: Adds acidity to the hollandaise sauce, balancing the richness.

Butter: Melted and added to the hollandaise sauce, giving it a smooth and glossy finish.

One reader, Carey Sanford says:

This hash brown benedict recipe is a game-changer! The crispy hash browns paired with the creamy hollandaise and perfectly poached eggs create a delightful brunch experience. The addition of spinach adds a nice touch of freshness. Highly recommend!

Carey Sanford

Key Techniques for Preparing Hash Brown Benedict Recipe

How to poach eggs: Fill a saucepan with water and bring it to a gentle simmer. Add a splash of vinegar. Crack each egg into a small bowl, then gently slide the egg into the simmering water. Cook for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

How to make hollandaise sauce: Place egg yolks and lemon juice in a blender. Blend for 10 seconds, then slowly stream in hot, melted butter while blending. The sauce will thicken as the butter is added. Blend in salt at the end.

How To Make Hash Brown Benedict

Enjoy a bite of these crispy on the outside, soft on the inside hash brown, served with poached eggs and a creamy hollandaise on top for a filling meal!

Preparation: 10 minutes

Cooking: 15 minutes

Total: 25 minutes

Serves:

Ingredients

2tbspolive oil,divided
yellow onion,halved, diced small
1½tsppaprika
1tspsalt
½tspblack pepper
3cupsfrozen potato,shredded
2large spinach,handfuls, fresh
2eggs,poached
fresh chive,for garnish

For Hollandaise Sauce:

3large egg yolks
lemon,juiced
½cupbutter,melted
½tspsalt

Instructions

Heat 1 tablespoon olive oil in a skillet over medium-low heat. Add the diced onion, paprika, salt, and pepper.
Cook the onions, stirring occasionally, for 5 minutes until softened.
Add in the frozen shredded potatoes and the remaining tablespoon of olive oil. Cook, stirring occasionally, until the 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 the heat down to low and cook until bottom of hash browns are crispy. Use tongs to remove the 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 the egg yolks and lemon juice in a blender. Blend for 10 seconds, then slowly stream in the hot, melted butter.
Sauce will thicken by the time all of the butter has been added. Blend in the salt.

To Assemble:

Place a hash brown on each plate, then top with spinach, and a poached egg.
Spoon hollandaise over the eggs, garnish with chives. Serve warm, and enjoy!

Nutrition

Calories: 931.42kcal
Fat: 72.22g
Saturated Fat: 35.12g
Trans Fat: 1.88g
Monounsaturated Fat: 26.42g
Polyunsaturated Fat: 5.86g
Carbohydrates: 54.85g
Fiber: 13.55g
Sugar: 3.76g
Protein: 24.94g
Cholesterol: 558.65mg
Sodium: 1677.14mg
Calcium: 457.15mg
Potassium: 3078.27mg
Iron: 13.36mg
Vitamin A: 2261.76µg
Vitamin C: 144.10mg

Crucial Technique Tip for Perfecting Hash Brown Benedict

When making the hollandaise sauce, ensure your butter is hot but not boiling. This helps the egg yolks emulsify properly, creating a smooth and creamy texture. If the butter is too hot, it can scramble the eggs, and if it's too cool, the sauce won't thicken correctly.

Time-Saving Tips for Making Hash Brown Benedict

Prepare ingredients in advance: Dice the onion and measure out the spices the night before to save time in the morning.

Use pre-made hash browns: Opt for store-bought frozen potato patties instead of shredding your own to cut down on prep time.

Quick hollandaise: Use a microwave to melt the butter quickly for the hollandaise sauce.

Poach eggs ahead: Poach the eggs in advance and reheat them in hot water just before serving.

One-pan method: Cook the spinach and hash browns in the same pan to minimize cleanup and save time.

Substitute Ingredients For Hash Brown Benedict Recipe

olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a similar smoke point, making it a good alternative for cooking.
yellow onion - Substitute with white onion: White onions have a similar texture and slightly milder flavor, which works well in most recipes.
paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the dish.
salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.
black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the visual appeal of the dish.
frozen potato - Substitute with fresh grated potato: Fresh grated potatoes can be used to achieve a similar texture and flavor, though they may require additional preparation time.
spinach - Substitute with kale: Kale provides a similar leafy texture and nutritional benefits, though it may need to be cooked slightly longer.
eggs - Substitute with egg substitute: Egg substitutes can be used for those with dietary restrictions or preferences, though the texture may vary slightly.
fresh chive - Substitute with green onion: Green onions offer a similar mild onion flavor and can be used as a garnish.
egg yolks - Substitute with silken tofu: Silken tofu can be blended to create a creamy texture similar to egg yolks, suitable for vegan diets.
lemon - Substitute with lime: Lime provides a similar acidic and citrusy flavor, though it may be slightly more tart.
butter - Substitute with ghee: Ghee has a similar rich flavor and can be used in the same quantities, with the added benefit of being lactose-free.
salt - Substitute with kosher salt: Kosher salt has larger grains and a slightly different texture, but it can be used in the same quantities.

Presentation Tips for Serving Hash Brown Benedict

Create a base layer: Place a perfectly crispy hash brown patty at the center of each plate. Ensure the hash brown is golden brown and evenly shaped for a professional look.
Add a touch of green: Delicately layer a small mound of wilted spinach on top of the hash brown. The vibrant green will add a pop of color and freshness to the dish.
Perfectly poached eggs: Gently place a perfectly poached egg on top of the spinach. The egg should be soft and runny inside, with a smooth, unbroken exterior.
Drizzle with hollandaise: Spoon a generous amount of silky hollandaise sauce over the egg. The sauce should be smooth and creamy, coating the egg and slightly spilling over the spinach and hash brown.
Garnish with finesse: Finely chop fresh chives and sprinkle them over the hollandaise sauce. The chives will add a subtle onion flavor and a touch of elegance.
Final touches: Lightly dust the plate with a pinch of paprika for a hint of color and a slight smoky flavor. Ensure the plate is clean and free of any smudges or drips for a pristine presentation.

Essential Kitchen Tools for Making Hash Brown Benedict

Skillet: A flat-bottomed pan used for cooking the onions, potatoes, and spinach.
Spatula: A tool used to pat down the potatoes into patties and to flip the hash browns.
Tongs: Used to remove the cookie cutter rings and to handle the hash browns.
Circular cookie cutter rings: Used to shape the hash browns into uniform patties.
Blender: Used to blend the egg yolks, lemon juice, and melted butter to make the hollandaise sauce.
Measuring spoons: Used to measure out the olive oil, paprika, salt, and pepper.
Measuring cups: Used to measure the frozen shredded potatoes and butter.
Knife: Used to dice the yellow onion.
Cutting board: A surface used for dicing the onion.
Small saucepan: Used to melt the butter for the hollandaise sauce.
Whisk: Optional, but can be used to help blend the hollandaise sauce if not using a blender.
Plates: Used to serve the final dish.
Spoon: Used to spoon the hollandaise sauce over the eggs.
Chopping knife: Used to chop the fresh chives for garnish.
Slotted spoon: Used to remove the poached eggs from the water.

Storage and Freezing Instructions for Hash Brown Benedict

Let the hash browns cool completely before storing or freezing. This will help prevent them from becoming soggy.
To store in the refrigerator, place the cooled hash browns in an airtight container or wrap them tightly in plastic wrap. They will keep in the fridge for up to 3-4 days.
For longer storage, you can freeze the hash browns. Wrap each hash brown individually in plastic wrap, then place them in a freezer-safe container or zip-top bag. Label the container with the date and contents.
Frozen hash browns will keep for up to 2-3 months in the freezer.
To reheat refrigerated hash browns, place them on a baking sheet in a preheated 350°F (175°C) oven for about 10-15 minutes, or until heated through and crispy.
For frozen hash browns, you can reheat them directly from the freezer. Place them on a baking sheet in a preheated 400°F (200°C) oven for about 20-25 minutes, or until heated through and crispy.
It's not recommended to store or freeze the assembled hash brown benedicts with the poached eggs and hollandaise sauce, as the quality will deteriorate. It's best to store and reheat the components separately and assemble the dish just before serving.

How To Reheat Leftover Hash Brown Benedict

Preheat your oven to 350°F (175°C). Place the leftover hash browns on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until crispy and heated through. This method will help restore the crispiness of the hash browns while evenly heating them.
For the poached eggs, bring a pot of water to a gentle simmer. Crack each egg into a small bowl or ramekin. Create a vortex in the water by stirring it with a spoon, then carefully slide the eggs into the center of the vortex. Cook for 3-4 minutes or until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and place them on top of the reheated hash browns.
To reheat the hollandaise sauce, place it in a heatproof bowl over a pot of simmering water (double boiler method). Whisk the sauce constantly until it's heated through and smooth. Be careful not to overheat the sauce, as it may curdle. If the sauce becomes too thick, add a small amount of warm water or lemon juice to thin it out.
If you prefer a quicker method, you can also reheat the hash browns in a skillet over medium heat. Add a small amount of olive oil or butter to the pan to help crisp up the hash browns. Flip them occasionally until they're heated through and crispy on both sides.
For the spinach, simply sauté it in a pan with a little olive oil or butter until it's wilted and heated through. Season with salt and pepper to taste.
Once all the components are reheated, assemble the hash brown benedict by placing the spinach on top of the hash browns, followed by the poached eggs. Drizzle the warm hollandaise sauce over the eggs and garnish with fresh chives. Serve immediately and enjoy your perfectly reheated hash brown benedict!

Interesting Trivia About Hash Brown Benedict

A fun fact about this hash brown benedict recipe is that it combines elements of traditional eggs benedict with crispy hash browns instead of the usual English muffin, adding a delightful crunch to the dish.

Is Making Hash Brown Benedict at Home Cost-Effective?

This hash brown benedict recipe is quite cost-effective for a household. The main ingredients like frozen potato, yellow onion, and spinach are inexpensive and readily available. The eggs and butter for the hollandaise sauce are also affordable. Overall, the approximate cost for a household of 4 people would be around $10-$12. Given its deliciousness and affordability, I would rate this recipe an 8 out of 10.

Is Hash Brown Benedict Healthy or Unhealthy?

The hash brown benedict recipe, while indulgent and flavorful, leans towards the unhealthy side due to several factors:

The use of butter and olive oil adds significant amounts of saturated and unsaturated fats to the dish.
The hollandaise sauce, made with egg yolks and butter, is high in cholesterol and saturated fat.
The frozen shredded potatoes, depending on the brand, may contain added salt and preservatives.
The dish is relatively low in fiber, as it lacks a significant amount of vegetables or whole grains.

However, the inclusion of spinach and onions does provide some beneficial nutrients, such as vitamins A, C, and K, as well as antioxidants and dietary fiber.

To make this recipe healthier, consider the following modifications:

Replace some or all of the butter with a healthier alternative, such as olive oil or avocado oil, to reduce saturated fat content.
Use fresh, grated potatoes instead of frozen shredded potatoes to minimize added salt and preservatives. Alternatively, opt for a low-sodium version of frozen potatoes.
Increase the amount of spinach and add other vegetables, such as bell peppers or mushrooms, to boost the dish's fiber and nutrient content.
Experiment with a lighter hollandaise sauce by using a combination of Greek yogurt and olive oil instead of butter, or try a yogurt-based sauce flavored with lemon, Dijon mustard, and herbs.
Poach the eggs instead of frying them to reduce the need for additional oil.
Serve the hash brown benedict with a side salad or fresh fruit to balance out the meal and add more vitamins and minerals.

Editor's Opinion on the Hash Brown Benedict Recipe

This hash brown benedict recipe is a delightful twist on the classic eggs benedict. The crispy hash browns provide a satisfying base, while the wilted spinach adds a nutritious touch. The hollandaise sauce, made effortlessly in a blender, is rich and velvety, complementing the poached eggs perfectly. The use of paprika in the hash browns adds a subtle smokiness that elevates the dish. Overall, it's a well-balanced and flavorful breakfast option that is sure to impress.

Enhance Your Hash Brown Benedict Recipe with These Unique Side Dishes:

Roasted Asparagus with Lemon Zest: Complement your Hash Brown Benedict with a side of roasted asparagus drizzled with a hint of lemon zest. The bright citrus notes will cut through the richness of the hollandaise sauce, creating a harmonious balance on your plate.

Avocado and Tomato Salad: Add a refreshing touch with an avocado and tomato salad. The creamy avocado and juicy tomatoes provide a delightful contrast to the crispy hash browns and velvety poached eggs. A sprinkle of fresh herbs will elevate the flavors even further.

Garlic Butter Mushrooms: For an earthy and savory addition, serve garlic butter mushrooms. The mushrooms sautéed in garlic and butter will add a depth of flavor that pairs beautifully with the spinach and eggs in your main dish.

Mixed Berry Parfait: Finish your meal on a sweet note with a mixed berry parfait. Layers of fresh berries, Greek yogurt, and a touch of honey will provide a light and refreshing contrast to the savory elements of your Hash Brown Benedict.

Butternut Squash Soup: Warm up with a bowl of butternut squash soup. The creamy, slightly sweet soup will complement the savory flavors of your main course, creating a comforting and satisfying meal.

Similar Recipes to Try If You Like Hash Brown Benedict

Eggs Florentine: A delightful twist on the classic Eggs Benedict, this dish features perfectly poached eggs atop a bed of wilted spinach and a toasted English muffin, all smothered in rich hollandaise sauce.

Sweet Potato Hash: A hearty and nutritious breakfast option, this recipe combines diced sweet potatoes, bell peppers, and onions sautéed to perfection, topped with a runny fried egg and a sprinkle of fresh herbs.

Avocado Toast with Poached Egg: A modern breakfast favorite, this dish features creamy avocado spread on toasted sourdough bread, topped with a perfectly poached egg and a dash of red pepper flakes for a bit of heat.

Vegetable Frittata: A versatile and easy-to-make dish, this frittata is packed with seasonal vegetables like zucchini, tomatoes, and spinach, bound together with eggs and cheese for a satisfying meal.

Classic Eggs Benedict: The quintessential brunch dish, featuring a toasted English muffin topped with Canadian bacon, a perfectly poached egg, and a generous drizzle of creamy hollandaise sauce.

Appetizer and Dessert Pairings for Hash Brown Benedict

Appetizers:

Stuffed Mushrooms: Imagine a platter of stuffed mushrooms filled with a savory mixture of cream cheese, garlic, and herbs. These bite-sized delights are baked until golden and bubbly, offering a perfect balance of creamy and earthy flavors. The mushrooms provide a tender yet firm base, while the filling melts in your mouth, leaving a lingering taste of fresh parsley and parmesan. Serve these warm to kick off any meal with a touch of elegance.

Bruschetta: Start your meal with a classic bruschetta, featuring toasted baguette slices topped with a vibrant mix of diced tomatoes, basil, and garlic. Drizzled with extra virgin olive oil and a splash of balsamic vinegar, this appetizer bursts with fresh, tangy flavors. The crunchy bread contrasts beautifully with the juicy tomato mixture, making each bite a delightful experience. Perfect for a light and refreshing start to any meal.

Desserts:

Chocolate Lava Cake: Indulge in the decadence of a molten chocolate cake. Imagine a rich, chocolate cake with a gooey, molten center that oozes out as you cut into it. Serve it warm with a scoop of vanilla ice cream on the side, and garnish with fresh raspberries and a dusting of powdered sugar. The contrast of the warm, rich chocolate and the cold, creamy ice cream creates a delightful experience for your taste buds.

Lemon Meringue Pie: Delight your guests with a classic lemon meringue pie. Picture a buttery, flaky pie crust filled with a tangy lemon curd and topped with a fluffy, golden-brown meringue. The tartness of the lemon filling perfectly balances the sweetness of the meringue. Serve chilled, and for an extra touch, add a few lemon zest curls on top. This dessert is sure to be a refreshing end to any meal.

Why trust this Hash Brown Benedict Recipe:

This hash brown benedict recipe combines the crispy goodness of hash browns with the classic flavors of eggs benedict. The use of fresh spinach and a homemade hollandaise sauce elevates the dish to a gourmet level. The step-by-step instructions ensure that even novice cooks can achieve restaurant-quality results. Trust this recipe for its balance of textures and flavors, making it a perfect brunch option.

Share your thoughts on the Hash Brown Benedict Recipe in the Recipe Sharing forum and let us know if you have any tips or variations to enhance this delightful dish!

FAQ:

Can I use fresh potatoes instead of frozen ones?

Absolutely! Just make sure to shred them and remove as much moisture as possible by squeezing them in a clean kitchen towel before cooking.

How do I poach the eggs?

Bring a pot of water to a gentle simmer, add a splash of vinegar, and create a whirlpool with a spoon. Crack an egg into a small bowl, then gently slide it into the center of the whirlpool. Cook for about 3-4 minutes, then remove with a slotted spoon.

Can I make the hollandaise sauce without a blender?

Yes, you can! Whisk the egg yolks and lemon juice in a heatproof bowl over a pot of simmering water. Slowly add the melted butter while continuously whisking until the sauce thickens.

What can I use instead of a cookie cutter ring to shape the hash browns?

You can use a mason jar lid, a round biscuit cutter, or even shape them by hand if you're careful.

How do I keep the hash browns crispy?

Make sure to cook them on medium-low heat and avoid overcrowding the pan. Also, don't flip them too often; let them get a nice golden crust on each side before turning.