Hash Brown Benedict Recipe
Recipe information
Make Hash Brown Benedict in just 45m. Ham and cheese stuffed crispy hash brown croquettes, topped with poached eggs, mushroom herbed hollandaise and red peppers. Served with grits or fresh country potatoes.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Hash Brown Benedict Ingredients
Directions for Hash Brown Benedict
1. 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.
2. 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.
3. 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.
4. 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.
Local Coupons
No local coupons found for this recipe's ingredients.