Hash Brown Benedict - Hollandaise Sauce - Poached Eggs

Canadian bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in calories, while ham is often less expensive.

hollandaise sauce

🥗Healthier: avocado sauce

💰Cheaper: mayonnaise

Avocado sauce is healthier with good fats, while mayonnaise is a cost-effective alternative.

Shred the Idaho potato and form it into two round hash patty shapes.

Transfer the shredded potato shapes directly to a hot oiled pan.

Season the hash patties with salt before flipping.

Optionally add Parmesan cheese or cayenne pepper to the hash browns.

Flip the hash patties until golden and crispy, then keep warm in a 250° oven.

Brown the Canadian bacon in the pan.

Prepare a double boiler with simmering water and a stainless bowl on top.

Whisk together egg yolks, a little water, and lemon juice in the bowl.

Add butter while whisking and monitor the temperature to avoid scrambling the eggs.

Finish the hollandaise with more lemon juice and hot sauce.

Simmer a few inches of water and add rice vinegar for poaching eggs.

Use super fresh eggs and a slotted spoon to move the eggs around while poaching.

Poach the eggs for about 4-5 minutes until desired doneness is achieved.

Assemble the dish with crispy hash brown, warm Canadian bacon, poached egg, and hollandaise sauce, garnished with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens