Hashbrown Eggs Benny (Edit recipe)

127 recipes
|
36 followers

It’s no secret potatoes are kind of my thing. This Hashbrown Eggs Benny recipe uses my favorite tuber to its fullest potential, creating a crispy potato base from which to build up a bodacious brunch using my latest neighborhood farmers market haul. Add some farm-fresh eggs, spinach and mushrooms and this plate offers an exquisite meal that delivers on flavor while filling you with a laundry list of healthy vitamins, minerals and antioxidants from those crispy, shredded potatoes.

save

View original recipe

PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 2

Ingredients

3 Tbsp Avocado Oil
.25 cup Onion, diced
1 tsp Kosher Salt, plus a pinch
.5 tsp Ground Fresh Black Peppercorns
.5 tsp Garlic Powder
2 cups Russet Potatoes, shredded (potatoes of choice, I used All Blue)
3 cups Spinach, fresh
1 cup Baby Bella Mushrooms, chopped
2 Eggs, poached

Hollandaise sauce

3 Egg Yolk
1.5 Tbsp Lemon Juice
1 Tbsp Dijon Mustard
.5 cup Ghee, melted (or butter)
pinch Salt

Shop This Recipe

Shopping on FoodSocial supports our recipe creators and trusted brands.

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat 2 tablespoons avocado oil in a large skillet. Add diced onion and cook for 3 to 5 minutes, until translucent. Add salt, pepper and garlic powder.
Stir in shredded potatoes and cook until potatoes just begin to cook, about 4 to 5 minutes. Push hashbrown mixture to the side and place two round silicone molds into the skillet. Scoop in mixture and pack down with your hand or the back of a spatula.
Fry for about 4 to 6 minutes and carefully remove silicone rings. Flip hashbrown discs over and fry on other side until crispy and cooked through. Set aside.
Add 1 tablespoon avocado oil to the pan. Once heated, add chopped mushrooms. Season with a pinch of salt, as needed. Add spinach after mushrooms have crisped up and cook until wilted. Set aside in a small bowl.

Make Hollandaise

Add egg yolks, lemon juice, dijon mustard and salt to a blender. Pulse for 5 to 7 seconds, until combined.
With mixer running on low speed, drizzle in melted ghee until emulsified.
Stack Bennys, starting with hashbrown discs, then spinach and mushrooms, poached eggs and a heavy pour of hollandaise sauce. Optional: Garnish with chopped chives.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	996
Fat:	84 g
Carbohydrates:	56 g
Protein:	17 g
Cholesterol:	416 g
Sodium:	927 mg
Fiber:	10 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.