HASH BROWN BENEDICT RECIPE BY TASTY
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
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
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Bradley MacGrady
[email protected]This dish was a bit too sour for me.
Bina Sah
[email protected]This dish was a bit too spicy for me.
GBEMU Kwame Sometimer
[email protected]This dish was a bit too bland for me.
Liz Tite
[email protected]This dish was a bit too heavy for me.
Jade Rodriguez
[email protected]This dish was a bit too complicated for me, but it was still good.
Dakota Bone
[email protected]I highly recommend this recipe!
Moondip Gurung
[email protected]This was the best hash brown benedict I've ever had!
saify ali
[email protected]I'll definitely be making this again!
Henry Roeters
[email protected]This dish was amazing!
joseph kihara
[email protected]I loved this recipe!
Aniobi Arinze
[email protected]This was so good!
Raynav Bajracharya
[email protected]This dish was delicious! I'll definitely be making it again.
Rujel Ahmed
[email protected]This recipe was a bit too complicated for me, but it was still good. I think I'll try making it again with a simpler recipe.
Yaseen Butt
[email protected]The hash browns were a bit too crispy for my taste, but the rest of the dish was delicious. I'll try making it again with softer hash browns.
Accidental Awesomeness
[email protected]This dish was a bit too heavy for my taste, but it was still good. I think I'll try making it with turkey bacon next time.
Queen Rahina
[email protected]The hollandaise sauce was a bit too rich for my taste, but the rest of the dish was delicious. I'll try making it again with a different sauce.
Ndagire Borah
[email protected]This was my first time making hash brown benedict, and it turned out great! The recipe was easy to follow, and the results were delicious. I'll definitely be making this again.
ANAM Queen
[email protected]I'm not a huge fan of hollandaise sauce, but this recipe changed my mind. It was so light and fluffy, and it paired perfectly with the crispy hash browns and poached eggs. This dish is a new favorite in our house.
ixMarnes
[email protected]My family loved this recipe! The hash browns were crispy and flavorful, and the poached eggs were cooked perfectly. The hollandaise sauce was rich and creamy, and it all came together beautifully. We'll definitely be making this again.