Hashbrown Eggs Benny
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.
Ingredients
- 3 Tbsp3 Tbsp3 Tbsp Avocado Oil
- .25 cup.25 cup.25 cup Onion, diced
- 1 tsp1 tsp1 tsp Kosher Salt, plus a pinch
- .5 tsp.5 tsp.5 tsp Ground Fresh Black Peppercorns
- .5 tsp.5 tsp.5 tsp Garlic Powder
- 2 cups2 cups2 cups Russet Potatoes, shredded (potatoes of choice, I used All Blue)
- 3 cups3 cups3 cups Spinach, fresh
- 1 cup1 cup1 cup Baby Bella Mushrooms, chopped
- 222 Eggs, poached
- 333 Egg Yolk
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Lemon Juice
- 1 Tbsp1 Tbsp1 Tbsp Dijon Mustard
- .5 cup.5 cup.5 cup Ghee, melted (or butter)
- pinch pinch pinch Salt
Hollandaise sauce
Get Ingredients with
Process
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.
- 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.
Make Hollandaise
Add a Note
My Notes:
About This Recipe
Show nutritional information
Breakfast Coconut Free Gluten Free Grain Free Nut Free Paleo Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian Whole30This 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. |
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