Housemade Butter Biscuit, Poached Egg, Hollandaise Sauce, Oven Roasted Hashbrowns Recipe

Prepare dry ingredients

Preheat oven to 450°F (230°C). Line a baking sheet with parchment. In a large bowl whisk together 2.5 cups all-purpose flour, 1 tbsp baking powder, 0.5 tsp baking soda, and 1 tsp salt until evenly combined.

Cut in butter

Cut 0.5 cup cold unsalted butter into 1/2-inch cubes. Using a pastry cutter, two forks, or fingertips, work the butter into the flour mixture until the mixture resembles coarse crumbs with pea-sized butter bits remaining. Keep the butter cold to ensure flakiness.

Add wet ingredients and shape

Whisk 1 cup cold buttermilk with 1 large egg. Pour into the flour-butter mixture and stir gently with a wooden spoon until just combined — the dough should be shaggy and slightly sticky. Turn dough onto a lightly floured surface, fold it over itself 3–4 times to build layers, then pat to a 1-inch thick rectangle.

Cut biscuits and bake

Using a 2.5-inch round biscuit cutter (press straight down without twisting), cut out biscuits and place them close together on the prepared sheet for tender sides. Gently re-roll scraps once and cut remaining biscuits. Brush tops with 2 tbsp melted butter. Bake in preheated oven 12–14 minutes until golden brown. Transfer to a wire rack and keep warm.

Prepare potatoes: Preheat oven to 425°F (220°C). Grate peeled russet potatoes (about 1 lb) and place grated potatoes in a clean kitchen towel or cheesecloth. Squeeze and wring out as much moisture as possible to prevent sogginess. Transfer dried grated potato to a large bowl.

Mix and season: Add 1/2 cup finely grated yellow onion, 2 tbsp neutral oil, 2 tbsp chopped parsley, 1 tsp salt, 1/2 tsp ground black pepper, and 1/4 tsp paprika (optional) to the bowl. Toss until evenly coated.

Form and roast: Spread the mixture in an even 1/2-inch layer on a parchment-lined baking sheet, pressing lightly to compact. Roast in the 425°F oven for 20–25 minutes, stirring and flipping once at 12 minutes, until edges are golden and crisp. For extra crispness, broil 1–2 minutes at the end while watching closely. Keep warm.

Heat poaching water: In a wide shallow saucepan bring 8 cups water, 1 tbsp white vinegar, and 1/4 tsp salt to a gentle simmer — small bubbles should form on the bottom but do not boil vigorously.

Poach eggs: Crack 1 egg into a small bowl. Create a gentle whirlpool in the simmering water with a spoon and gently slide the egg into the center. Repeat with up to 2 eggs at a time, leaving space. Poach 3–3.5 minutes for runny yolks or 4 minutes for slightly firmer. Remove with a slotted spoon, drain briefly on paper towel, and keep warm on a plate in a low oven (around 200°F) or under a lid.

Repeat until all 4 eggs are poached. If poaching multiple batches, refresh the water heat between batches so it returns to a gentle simmer.

Set up double boiler: Fill a saucepan with 1–2 inches of simmering water and place a heatproof bowl (metal or glass) on top, ensuring the bowl bottom does not touch the water. Keep water at a gentle simmer.

Whisk egg yolks and lemon: In the bowl, whisk 3 large egg yolks with 1 tbsp fresh lemon juice and 1 tsp hot water until slightly thickened and pale.

Incorporate butter: Very slowly drizzle in 6 tbsp hot melted butter in a thin steady stream while whisking constantly. Continue until sauce is thick, emulsified and glossy. If sauce becomes too thick, whisk in a little extra hot water, 1 tsp at a time, to loosen. Season with 1/4 tsp salt and 1/8 tsp cayenne pepper or a few drops of hot sauce. Keep warm over the warm (not boiling) water, whisking occasionally. Do not overheat or sauce will separate.

If sauce breaks: Rescue by whisking a teaspoon of hot water into a separate bowl and then whisking the broken hollandaise into it a little at a time until emulsified again.

Slice biscuits in half: Split each warm biscuit horizontally.

Plate: On each plate place a biscuit bottom, top with a scoop of oven roasted hashbrowns (about 1/4 of the batch per serving), then place a poached egg on top of the hashbrowns. Spoon 2–3 tbsp warm hollandaise over the egg and biscuit.

Finish and serve: Garnish with 1 tbsp sliced chives and a small handful (about 1/4 cup) of microgreens or baby arugula if using. Serve immediately so the biscuit remains tender, the yolk runny, and the hollandaise warm.