Hash Brown Eggs Benny
Prep time : 10 minutes | Cook time: 25 minutes | Makes 2 servings
Eggs Benedict is my absolute fave breakfast, but this twist on it is a fun change! I swapped the English muffin for crispy hash browns and threw in some smoked salmon. Nothing will ever top the classic, but this one comes close. It’s rich, satisfying, and a nice change when you’re craving something different!
WHAT YOU’LL NEED
2 large Yukon gold potatoes
salt and pepper
olive oil
4 large pieces smoked salmon
4 eggs
1 recipe hollandaise sauce, found here
1 spring green onion, sliced
cayenne pepper
INSTRUCTIONS
Make the Hash Browns: Wash your potato and grate it using a cheese grater. Strain out as much liquid as possible by using your hands or a fine mesh cloth. Divide the grated potato into 4 small balls, then shape each into a patty like shape. Don't worry if they seem delicate; they will hold together better once cooked. Heat olive oil in a pan over medium heat and season both sides of the patties with salt. Cover and cook for about 8 minutes per side, carefully flipping them until golden brown and cooked through. Remove from heat and set aside.
Poach the Eggs: Crack each egg into a small bowl and set them aside. Bring a large pot of water to a simmer and stir with a spoon to create a vortex. Slowly drop one egg at a time into the center of the pot, being careful not to disturb them. Cook for 3-4 minutes, only poaching two eggs at a time. Once done, use a slotted spoon to remove the eggs and set them aside.
Assemble: Begin layering with the hashbrowns, followed by smoked salmon, poached eggs, and hollandaise sauce. Top with sliced green onion, a pinch of cayenne, and season to taste. Serve immediately.
