Best 6 Blt Eggs Benedict With Roasted Potato Hash Recipes

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Indulge in a delightful culinary experience with our BLT Eggs Benedict with Roasted Potato Hash, a harmonious blend of classic flavors and innovative techniques. This elevated breakfast or brunch dish features perfectly poached eggs nestled atop crispy bacon, juicy tomatoes, and crisp lettuce, all enveloped in a velvety hollandaise sauce. Served on toasted English muffins, each bite is a symphony of textures and flavors. Alongside this delectable benedict, savor our Roasted Potato Hash, a medley of golden-brown potatoes, bell peppers, and onions, seasoned to perfection and roasted until tender and flavorful. This comprehensive recipe guide provides step-by-step instructions, ensuring you can easily recreate this restaurant-quality meal in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

BLT EGGS BENEDICT RECIPE BY TASTY



BLT Eggs Benedict Recipe by Tasty image

Try a twist on a classic with this BLT eggs benedict recipe--after all, what is breakfast without a little bacon? We've made this recipe a breeze by poaching the eggs in a muffin tin and making the hollandaise sauce in a blender. Your friends will be in awe of your culinary skills.

Provided by Katie Aubin

Categories     Breakfast

Time 50m

Yield 6 servings

Number Of Ingredients 14

3 english muffins
6 strips bacon
nonstick cooking spray, for greasing
6 large eggs
kosher salt, to taste
freshly ground black pepper, to taste
6 tablespoons water
½ stick unsalted butter, melted
mixed green, to taste
1 large beefsteak tomato, cut into 6 slices
3 large egg yolks
1 tablespoon lemon juice
8 tablespoons unsalted butter, melted
½ teaspoon kosher salt

Steps:

  • Preheat the oven to 350°F (180°C).
  • Cut the English muffins in half and place on a baking sheet.
  • Arrange the bacon strips on a separate baking sheet.
  • Bake the bacon until browned and crispy, 12-15 minutes. Add the English muffins to the oven for the last 5 minutes of cooking, or until toasted. Remove from the oven.
  • Grease 6 cups of a muffin tin with nonstick spray. One at a time, crack the eggs into each greased cup. Season the eggs with a pinch of salt and pepper. Gently spoon 1 tablespoon of water over each egg.
  • Bake until the egg whites are set and the yolks are still runny, 7-9 minutes. Remove from the oven and let sit for 1-2 minutes, then scoop out the eggs with a slotted spoon and gently pat dry with a paper towel.
  • Arrange the English muffins on a serving platter and brush with the melted butter. Top each muffin half with mixed greens and a slice of tomato. Break each bacon strip in half and lay over the tomatoes, then top with a poached egg.
  • Make the hollandaise: Add the eggs yolks and lemon juice to a blender. Blend until pale yellow in color, about 1 minute.
  • Once the yolks have lightened in color, turn the blender to the lowest speed and slowly drizzle in the melted butter. 10. Add the salt and continue blending until the butter is well incorporated.
  • Drizzle the hollandaise over the benedicts. Garnish with black pepper.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 532 calories, Carbohydrate 15 grams, Fat 39 grams, Fiber 0 grams, Protein 28 grams, Sugar 1 gram

POTATO HASH



Potato Hash image

Provided by Anne Burrell

Time 30m

Yield 4 servings

Number Of Ingredients 8

5 cloves garlic, smashed
Kosher salt
4 Yukon gold potatoes, cut into a medium dice
Olive oil
1/2 Spanish onion, cut into a small dice
1 pinch crushed red pepper
Splash of chicken stock, as needed
1 bunch fresh chives, finely sliced

Steps:

  • Add 3 cloves of smashed garlic, a few large pinches of salt and potatoes to a large pot and cover with cold water. Bring to a boil over high heat and cook until potatoes are just tender, about 10 minutes. Drain potatoes and discard the garlic. Transfer the potatoes to a sheet tray lined with a clean dish towel to dry slightly.
  • Add enough oil to coat the bottom of a large skillet and heat over medium heat. Add the onion and cook, stirring, until just translucent, about 5 minutes. Add the crushed red pepper and the remaining 2 cloves garlic and cook, stirring, until soft and tender, about 3 minutes. Increase the heat to medium-high and add the cooked potatoes. Cook, stirring frequently, until the potatoes start to get crispy and golden brown on all sides, about 5 minutes. (If the potatoes get too dry, add the chicken stock.) Remove from the heat and stir in the chives.

HASH BROWN BENEDICT RECIPE BY TASTY



Hash Brown Benedict Recipe by Tasty image

Here's what you need: olive oil, yellow onion, McCormick® Paprika, salt, McCormick® black pepper, potato, fresh spinach, eggs, fresh chive, large egg yolks, lemon, butter, salt

Provided by Ivan Diaz

Categories     Breakfast

Yield 2 servings

Number Of Ingredients 13

2 tablespoons olive oil, divided
yellow onion, halved, diced small
1 ½ teaspoons McCormick® Paprika
1 teaspoon salt
½ teaspoon McCormick® black pepper
3 cups potato, frozen, shredded
2 large handfuls fresh spinach
2 eggs, poached
fresh chive, for garnish
3 large egg yolks
lemon, juiced
½ cup butter, melted
½ teaspoon salt

Steps:

  • Heat 1 tablespoon olive oil in a skillet over medium-low heat. When the oil is hot, add the diced onion, McCormick paprika, salt, and pepper. Cook onions, stirring occasionally, until softened, about 5 minutes. Add in frozen shredded potatoes and the remaining tablespoon of olive oil. Cook, stirring occasionally, until potatoes start to turn golden and crisp up a bit.
  • Within the skillet, divide the potatoes into two piles and place a large, circular cookie cutter ring around each pile. Scoop any potatoes that are outside of the cookie cutters into the center of the rings. Use a spatula to pat down the piles inside the rings to form patties. Turn heat down to low and cook until bottom of hash browns are crispy. Use tongs to remove cookie cutter rings and carefully flip the hash browns to crisp up the other side. Once crispy, remove from the pan.
  • In the same pan, add the baby spinach and wilt down over low heat. Remove spinach from the pan.
  • Hollandaise: Place egg yolks and lemon juice in a blender. Blend for 10 seconds, then slowly stream in the hot, melted butter (while blender is still running). Sauce will thicken by the time all of the butter has been added. Blend in salt.
  • Assembly: Place a hash brown on each plate. Top with spinach, then a poached egg. Spoon hollandaise over the eggs. Garnish with chives.
  • Enjoy!

Nutrition Facts : Calories 969 calories, Carbohydrate 51 grams, Fat 74 grams, Fiber 5 grams, Protein 25 grams, Sugar 3 grams

EGGS BENEDICT BAKED POTATOES



Eggs Benedict Baked Potatoes image

This is a new way to do breakfast potatoes! This baked potato dish would be eggs-cellent for brunch or a breakfast-for-dinner evening! The options are endless, but one thing's for sure: Once you get a taste, you'll want more! -Becky Carver, North Royalton, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h35m

Yield 4 servings.

Number Of Ingredients 6

4 large baking potatoes
4 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
8 slices halved Canadian bacon, warmed
1/4 cup prepared hollandaise sauce

Steps:

  • Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. , Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. With a sharp knife, cut an X in each potato. Fluff pulp with a fork; season with salt and pepper. Top potatoes with Canadian bacon, poached eggs and hollandaise sauce. If desired, sprinkle with minced parsley.

Nutrition Facts : Calories 444 calories, Fat 11g fat (5g saturated fat), Cholesterol 212mg cholesterol, Sodium 535mg sodium, Carbohydrate 66g carbohydrate (4g sugars, Fiber 8g fiber), Protein 20g protein.

BLT EGG BAKE



BLT Egg Bake image

BLTs are a favorite at my house, so I created this recipe to combine those flavors into a warm, cozy casserole. It was such a hit, I served it to my church ladies group at a brunch I hosted. -Priscilla Detrick, Catoosa, Oklahoma

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1/4 cup mayonnaise
5 slices bread, toasted
4 slices process American cheese
12 bacon strips, cooked and crumbled
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup 2% milk
4 large eggs
1 medium tomato, halved and sliced
1/2 cup shredded cheddar cheese
2 green onions, thinly sliced
Shredded lettuce

Steps:

  • Preheat oven to 325°. Spread mayonnaise on 1 side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-in. square baking dish. Top with cheese slices and bacon., In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Pour over bacon., In a large skillet, fry eggs over medium heat until they reach desired doneness; place over bacon. Top with tomato slices; sprinkle with cheddar cheese and onions. Bake, uncovered, 10 minutes. Cut in squares; serve with lettuce.

Nutrition Facts : Calories 594 calories, Fat 42g fat (16g saturated fat), Cholesterol 251mg cholesterol, Sodium 1262mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 1g fiber), Protein 27g protein.

ROASTED POTATO HASH



Roasted Potato Hash image

I had one of the great breakfasts of my life on San Juan Island, north of Seattle, in a dockside coffee shop The grated hash brown potatoes there were cooked in thin sheets and run under the broiler beneath a handful of grated cheese to create crisp pancakes that could be used as a platter on which to serve fried eggs, or as a hat to top them, depending on your mood. When I got home to New York I started making them for dinner, which was labor-intensive and eventually annoying because one of my children wanted them for dinner all the time. Together we worked out a hack. It is this recipe, and you can easily double, and serve with just about anything, especially fried eggs. Omit the bacon if it's not your game, and replace with a couple of tablespoons of butter. Omit the red peppers if you like. Add a drizzle of chipotle mayonnaise on top, if you don't like sour cream, or swap out the chipotle for nothing if you don't like spice. Make the recipe your own. The point is simply to aim for a thick, caramelized crust of potatoes. The interiors will be soft and sweet.

Provided by Sam Sifton

Categories     breakfast, brunch, lunch, side dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 11

3 slices bacon, ideally double-smoked or slab
1 tablespoon unsalted butter
2 pounds medium-size Yukon Gold potatoes, approximately 5 potatoes, scrubbed and diced
1 medium-size yellow onion, peeled and diced
1 medium-size red bell pepper, seeded and diced
1/2 cup sour cream
1 lime, juiced
1 to 2 tablespoons chipotles en adobo, minced, to taste
Kosher salt and freshly ground black pepper
1 1/2 cups shredded Cheddar cheese
2 scallions, sliced thin, green parts only

Steps:

  • Put the bacon on a large rimmed baking sheet, place in the oven and heat to 400. Cook the bacon through - until it is chewy and going to crisp - approximately 15 minutes. Remove the bacon from the pan, and set aside. There should be a couple of tablespoons of bacon fat in the pan. If there is more, discard it.
  • Add the butter to the bacon fat, then put the potatoes, onions and red peppers onto the pan, and stir to coat. Spread the potatoes, onions and red peppers out evenly across the pan, and return it to the oven for 20 minutes or so, then take it out again, and use a spatula to turn everything over. Cook for another 20 minutes or so, or until the potatoes are beginning to crisp, then turn them once more and cook for an additional 10 to 15 minutes.
  • Meanwhile, in a small bowl, whisk together the sour cream, lime juice and minced chipotles en adobo, to taste. Season with salt and pepper.
  • When the potatoes are well crisped, take the pan out of the oven, and season with salt and pepper. Dice the reserved bacon, and scatter it on top of the potatoes, then top with the shredded cheese. Stir to combine, and return the pan to the oven until the cheese has melted, approximately 3 to 5 minutes. Tip into a mound on a warmed serving tray, drizzle with chipotle sour cream, garnish with the scallions and serve.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 21 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 632 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • For perfectly poached eggs, bring a large pot of water to a gentle simmer (not a rolling boil) and add a splash of vinegar. Carefully crack each egg into a small bowl or ramekin, then gently slide it into the simmering water. Cook for 3-4 minutes, or until the whites are set and the yolks are still runny.
  • To make crispy bacon, cook it in a single layer in a preheated skillet over medium heat. Flip the bacon halfway through cooking to ensure even browning.
  • For a flavorful roasted potato hash, use a variety of potatoes, such as red potatoes, Yukon Gold potatoes, and fingerling potatoes. Toss the potatoes with olive oil, salt, and pepper, then roast in a preheated oven at 425°F (220°C) for 20-25 minutes, or until golden brown and crispy.
  • To assemble the BLT eggs benedict, place a slice of toasted English muffin on a plate. Top with a slice of crispy bacon, a poached egg, and a spoonful of roasted potato hash. Drizzle with hollandaise sauce and garnish with chives or crumbled bacon.

Conclusion:

This BLT eggs benedict with roasted potato hash is a delicious and satisfying brunch or breakfast dish. The crispy bacon, creamy hollandaise sauce, and perfectly poached eggs are all perfectly balanced by the roasted potato hash. This dish is sure to impress your friends and family, and it's also a great way to use up leftover bacon and potatoes.

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