Hashbrown Eggs Benny (Edit recipe)

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.

15 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	1004
Fat:	84 g
Carbohydrates:	56 g
Protein:	17 g
Cholesterol:	416 g
Sodium:	1075 mg
Fiber:	10 g
Sugars:	3 g
Calculated per serving.

by Reed Dunn

View original recipe

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

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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.

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.