Hash Brown Benedict Recipe

Prepare the Hash Browns

Peel and grate the russet potatoes. Place them in a clean kitchen towel and squeeze out excess moisture. In a bowl, mix the grated potatoes with salt and pepper.

Form Croquettes

In a frying pan, heat olive oil over medium heat. Take a handful of grated potatoes, flatten them, and place a tablespoon of diced ham and cheddar cheese in the center. Fold the potatoes over to form a croquette. Fry until golden brown and crispy on both sides, about 4-5 minutes per side.

Poach the Eggs

In a pot of simmering water, crack the eggs gently and poach them for about 3-4 minutes until the whites are set but yolks are still runny. Remove and place on a paper towel.

Make the Mushroom Herbed Hollandaise

In a saucepan, melt 1/2 cup of butter and sauté the sliced mushrooms until browned. In a separate bowl, whisk together the remaining butter, lemon juice, fresh herbs, and season with salt and pepper. Combine the mushroom mixture with the herbed butter.

Assemble the Dish

Place the crispy hash brown croquettes on a plate, top each with a poached egg, drizzle with the mushroom herbed hollandaise, and garnish with diced red bell peppers.

Serve

Serve the Hash Brown Benedict hot alongside a side of grits or fresh country potatoes.