Ham Benedict Recipe
spinach, tomato, hollandaise, hash browns
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Ingredients
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For the Hash Browns
For the Spinach and Tomatoes
For the Hollandaise Sauce
For the Ham
Method
Preparing the Hash Browns
- 1
Prepare the Potatoes
Peel and shred the russet potatoes. Place them in a clean kitchen towel and squeeze out excess moisture.
- 2
Cook the Hash Browns
In a large skillet, heat vegetable oil over medium heat. Add the shredded potatoes and chopped onion. Season with salt and pepper. Press down to create an even layer and cook until golden brown, about 5-7 minutes. Flip and cook the other side until golden and crispy.
Cooking Spinach and Tomatoes
- 3
Sauté the Spinach
In a separate pan, heat olive oil over medium heat. Add fresh spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper.
- 4
Prepare the Tomatoes
Dice the tomato and set aside to use as a fresh topping.
Making the Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Keep warm but do not let it boil.
- 6
Whisk the Egg Yolks
In a heatproof bowl, whisk the egg yolks with lemon juice until thickened and pale, about 2-3 minutes.
- 7
Combine Ingredients
Gradually drizzle in the warm melted butter while whisking continuously until the sauce is smooth and creamy. Season with salt and cayenne pepper.
Assembling Ham Benedict
- 8
Layer the Ingredients
On a plate, place a generous serving of hash browns as the base. Top with slices of ham, sautéed spinach, and fresh diced tomatoes.
- 9
Drizzle with Hollandaise
Finally, drizzle the warm hollandaise sauce over the assembled dish. Serve immediately.