Eggs Benedict On Hash Browns Recipe

I made a Hash Brown Benedict with ham, a poached egg and hollandaise, and I’m sharing the one trick that makes it foolproof.

I know breakfast gets dramatic sometimes, but this Hashbrown spin on a brunch classic stopped me mid morning last weekend. A crisp, golden base made from russet potatoes topped with smoky Canadian bacon then finished the way a proper Benedict should.

I call it Eggs Benedict On Hashbrowns and honestly it feels slightly wrong to be this right. It looks fancy yet kind of silly, the kind of dish that makes you want to take a picture then eat it before anyone else can.

Try it and you might rethink muffins forever. I cant promise you wont go back for seconds.

Ingredients

• Starchy, filling carbs with some fiber and vitamin C, skins got more nutrients.
• Big protein punch, healthy fats, vitamin D and choline, yolks adds richness.
• Lean pork, good protein, less greasy than streaky bacon but often salty.
• Loads of flavor, lots of saturated fat and calories, makes sauce silky.
• Bright sour tang, adds acid to balance richness and helps emulsify sauce.
• Little vinegar in poaching water firms whites, adds mild tang without flavoring.
• Fresh herb note, tiny vitamin boost, looks pretty and cuts richness.
• Tiny pinch wakes sauce up, adds heat without changing flavor much.

Ingredient Quantities

• 1 lb (450 g) russet potatoes, about 2 medium, give or take
• 2 tbsp vegetable oil (or other neutral oil)
• 2 tbsp unsalted butter
• 4 large eggs for poaching
• 4 slices Canadian bacon or thick ham, about 6 oz
• 3 large egg yolks for hollandaise
• 1/2 cup (113 g) unsalted butter, melted (for hollandaise)
• 1 tbsp fresh lemon juice
• 1 tsp distilled white vinegar
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Pinch cayenne pepper or a few dashes hot sauce, optional
• 1 tbsp chopped chives or parsley, optional

How to Make this

1. Peel and grate the russet potatoes, then rinse them under cold water until it runs clear to wash away the starch, squeeze out as much moisture as you can using a clean kitchen towel or several paper towels, you want the shreds almost dry or they wont crisp up.

2. Divide the grated potatoes into 4 equal piles, season each lightly with a pinch of the kosher salt and a few grinds of the black pepper, press and compact each pile into a flat patty about 3 to 4 inches across.

3. Heat a large skillet over medium high, add 2 tbsp vegetable oil and 2 tbsp unsalted butter until the butter foams, add the hashbrown patties (don’t overcrowd) and press them flat with a spatula; cook 5 to 7 minutes per side until deep golden and crisp, flip once, drain on paper towels and keep warm in a low oven if you like.

4. While the hashbrowns cook, melt the 1/2 cup (113 g) unsalted butter for the hollandaise and keep it warm but not boiling; you can microwave in short bursts or melt gently on the stove.

5. Make hollandaise in a blender for reliability: put 3 large egg yolks, 1 tbsp fresh lemon juice, the remaining kosher salt (use most of the 1/2 tsp here), 1/4 tsp black pepper and the pinch of cayenne or a few dashes of hot sauce if using into the blender, blend briefly until combined, then with blender running slowly pour the warm melted butter in a thin steady stream until thick and silky; taste and adjust lemon, salt or pepper, if it gets too thick whisk in a teaspoon of warm water.

6. Poach the 4 large eggs: bring a wide shallow pan of water to a gentle simmer (bubbles just under the surface), stir in 1 tsp distilled white vinegar, create a gentle whirlpool, crack each egg into a small cup and slip into the water one at a time, cook about 3 to 3 1/2 minutes for runny yolks, lift with a slotted spoon and rest briefly on a paper towel to remove excess water.

7. In the same skillet you used for hashbrowns or a second pan, sear the 4 slices of Canadian bacon or thick ham over medium heat 1 to 2 minutes per side until browned and warmed through.

8. Assemble: place a crisp hashbrown on each plate, top with a slice of the warmed ham, then a poached egg, spoon over generous hollandaise and sprinkle with the optional 1 tbsp chopped chives or parsley, add extra pepper or cayenne if you like.

9. Quick fixes and tips: if hollandaise separates, whisk in a teaspoon of warm water or a fresh yolk to bring it back, keep hollandaise warm over a bowl of warm (not hot) water until serving, and don’t rush the hashbrowns—dry potatoes and a hot pan are everything for crispness.

Equipment Needed

1. Vegetable peeler, for peeling the russets
2. Box grater (coarse side), to shred the potatoes — wait, cant use that mark so: to shred the potatoes
3. Large bowl, to rinse and season the shredded spuds
4. Clean kitchen towel or plenty of paper towels, for squeezing out the moisture
5. Large skillet (cast iron or heavy nonstick) and a sturdy spatula to press and flip the hashbrowns
6. Blender, for an easy, reliable hollandaise
7. Small saucepan or microwave safe bowl, to melt and keep the hollandaise butter warm
8. Wide shallow pan and a slotted spoon, for gentle poaching and lifting the eggs
9. Tongs or a fork and a baking sheet or low oven to keep finished hashbrowns warm

FAQ

Eggs Benedict On Hash Browns Recipe Substitutions and Variations

• Russet potatoes: swap with Yukon Gold for a creamier, less starchy bite, they wont crisp quite as much; or use frozen shredded hash browns for a huge time saver, just squeeze out excess water before frying. Sweet potato works for a sweeter twist but watch cook time.
• Vegetable oil: use avocado oil or light olive oil for similar smoke point and mild flavor, or use extra butter for richer taste but cook a bit lower so it doesnt burn.
• Canadian bacon: use thick sliced ham, turkey bacon, or smoked salmon for a fancier twist. For a vegetarian option try sautéed spinach or a grilled portobello cap.
• Hollandaise (3 yolks + melted butter): make a quick version with 1/2 cup mayonnaise plus 1 tbsp lemon juice and a splash of hot water to thin, or blend 1 whole egg with 2 yolks and use olive oil in a blender to form an emulsion if you want fewer yolks. Melted butter can be swapped for ghee for a nuttier flavor, or just use store bought hollandaise if youre short on time.

Pro Tips

1) Get the potatoes really dry before cooking, like I mean squeeze them till your hands almost cramp, then pat with paper towels again. If theyre damp they wont crisp no matter how hot the pan is.

2) Heat the pan until the oil is shimmering and the butter just foams, then add the patties without crowding, let them sit and brown before flipping. If you move them too soon they tear and get greasy, also use a spatula to press them flat once so they make good contact.

3) For silky hollandaise use warm melted butter and pour it in very slowly while the blender runs, that way it emulsifies. If it breaks, whisk in a teaspoon of warm water or even a fresh egg yolk and it usually comes back, and keep the sauce over a bowl of warm water not hot or it will curdle.

4) Poach eggs one at a time from a small cup into gently simmering water with a splash of vinegar, this gives more consistent shape and keeps yolks runny. Drain them briefly on a paper towel so hollandaise doesnt get watered down, and keep finished components in a low oven while you finish the rest so everything serves hot.