There's not much that potatoes can't make better. Not a huge eggs benedict fan? Make it a Hash Brown Eggs Benedict and BAM it's suddenly your favorite breakfast and brunch dish. You're welcome!
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My Hash Brown Eggs Benedict is here to solve a whole lot of dilemmas! It seems like a weird way to start a recipe post, but I am always honest with you guys. If we go out to brunch together, I probably won't be ordering the eggs benedict, or making it at home. I usually find the muffin is not toasted enough. The Canadian bacon is kind of bland. Hollandaise sauce can be too lemony, for me at least. Egg poaching is a nightmare. So many problems.
Here's how I improved my benedict world. I started by replacing the English muffin with a hot and crispy hash brown patty, straight from the freezer, into just a bit of oil. Perfection. Thinly sliced salty ham is draped over while the hash brown is hot. It is topped with a perfectly poached egg that requires no boiling water. And the whole thing is finished with the easiest hollandaise sauce made in a blender!
I'm here to make all your brunch dreams come true with less fuss and foolproof techniques. Dang, I'm good.
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❤️ What you'll love about this recipe
- POTATOES! - Sorry to scream, but potatoes always make me happy and I'm so thrilled bring to bring you this eggs benedict made with a hash brown patty!
- Gluten free - Bonus! Potatoes are gluten free (check your packaging ingredient list to confirm), so celiac people rejoice!
- Easy - I know, it seems like a lot, but all of it is super simple, uses foolproof techniques, and comes together in just over 30 minutes. FOR REAL! Sorry, I'm still yelling, but I just ate this again and it's so exciting for us.
- Make ahead - It seems impossible, but my days in professional kitchens, and auditioning for cooking shows, have given me the secrets to making food ahead and still serving it hot and fresh. See my expert tips, below.
- Serves a crowd - This recipe is for 4 servings, but it is all scalable to make for as many as you need.
Ingredients
Start making your grocery list folks, we are about to make the best hash brown eggs benedict you didn't know you were missing and are now going to be obsessed with! Here's what you need:
See recipe card below for exact quantities.
Put an egg on it! We love to put eggs on things, because it makes them taste even better, right? Try my better than copycat Homemade McGriddles. Two fluffy pancakes hugging a perfectly cooked egg, topped with all the bacon, with American cheese holding it all together? I'm in!
Substitutions
I've already taken the English muffin out, what more do you want from me?! Okay, let's play!
- Hash brown - Instead of shallow frying your hash brown, you can use the air fryer or your oven to cook them. See the packaging instructions for more details.
- Gluten free - Surprise! This is gluten free already! To be sure, check your hash brown package, but the brands that I have used have all been gluten free.
- Vegetarian - The ham can be replaced with your favorite vegan substitute or make it a saucy hash brown avocado toast.
More ham and eggs Try making my Ham and cheese crepes, with an egg baked in the middle. The perfect fancy-feeling breakfast or breakfast-for-dinner!
Variations
Here are a few ways you can change things up, if you like:
- Cowboy Benedict - In place of the hash brown, use a buttermilk biscuit!
- Bacon - I mean, need I say more? I actually struggled with whether this recipe should use bacon, but kept it classic... for the camera. You bet I had some bacon stashed away to make my serving!
- Southern - If hollandaise is not your thing, I used to be right there with you. Try making this like my biscuit benedict, using country gravy. It goes great with the hash brown too!
- Avocado - Give my Hash Brown Avocado Toast the eggs benny treatment!
- Big fancy - Lobster. There I said it. Buy me some lobster and I will make you the best freakin' hash brown lobster eggs benedict of your life!
Equipment: blender
Making the hollandaise portion of this recipe is super simple, and can be done in a blender. Since there is only my husband and myself at home right now, I use a mini portable blender that will hold up to 2 cups. It is the perfect size for making this recipe, which produces about 300 ml of hollandaise sauce, or 1 ¼ cup.
If you want to make more sauce, for more people, you will want to use a larger blender. I have used everything from a high end Vitamix blender to an affordable Ninja blender, and have found they both work great. Honestly, I could even use my old Black and Decker blender, or an immersion blender, and your hollandaise would still come together beautifully.
Instructions
There are three distinct parts to this recipe, and all of them are super simple, one might call them foolproof. As in "my husband can do them all, and he's kind of a fool in the kitchen" easy. Let's do this!
Poach eggs (get all the details, tips and tricks to my foolproof poached eggs) Start by adding at least 3 inches of water, and 2 teaspoons of white vinegar, to a large skillet over medium high heat. Bring the water close to a boil, where small bubbles have formed and are rising to the surface and popping.
Step 1: Crack an egg into a fine mesh strainer to remove the more watery portion of the whites. Transfer egg to a small bowl. Repeat with remaining eggs.
Step 2: Remove pan from heat and gently tip the eggs into the hot water, one at a time, leaving enough room between the eggs that the whites don't touch.
Step 3: Place lid on the pan and set the timer for 3 minutes and 30 seconds for large eggs.
Step 4: Using a slotted spoon, remove eggs from the water in the order that you added them. Test for doneness by gently poking the white. If you want them more cooked, dip them back in for 15 to 30 seconds.
Place poached eggs on parchment paper placed over paper towel that has been set on a small sheet pan. to drain. Keep water on low to reheat eggs before plating.
Cook hash browns First melt butter for the hollandaise sauce in a small sauce pan. Keep on low heat while you make the hash browns and start the sauce.
Next, add ½ cup of vegetable oil to a 12 inch cast iron skillet, or other large skillet. Heat to 350°F, or until a wooden skewer or chopstick inserted in the oil begins to bubble steadily. (if it bubbles A LOT, turn heat down and let cool down for 10 minutes).
Step 5: Carefully add 4 frozen hash brown patties, in a single layer, to the skillet. Fry 8 to 10 minutes, flipping after 4 minutes. Use a slotted fish spatula to remove to a paper towel lined plate.
Step 6: Season with salt and drape a slice of ham on top of each hash brown. Cover and keep warm while you make the sauce.
Make hollandaise sauce (get all the details, tips, and tricks to my easy blender hollandaise sauce)
Step 7: In the jar of your blender, combine egg yolks, lemon juice, dijon, kosher salt, and cayenne, if using. Blend on high until fully mixed, about 10 seconds.
Step 8: Transfer hot butter to a cup with a spout. While blender is running, slowly drizzle the butter through the opening in the top. Run on high for 15 to 30 seconds. You will actually hear when the hollandaise is done when the sound becomes deeper in tone.
Taste your hollandaise sauce for salt and check for thickness. If it needs more salt, add a tiny pinch more. If you would like it thinner, drizzle in 1 to 2 tablespoons of hot water while you run the blender. If you want it thicker, run the blender 15 to 30 seconds longer.
Blender Bonus! As long as you have the blender out, try my Avocado Banana Smoothie for a quick and easy breakfast on-the-go!
Assemble your Hash Brown Eggs Benedict
Step 9: Place ham covered hash browns on a platter or individual plates.
Carefully lower your poached eggs back into the warm poaching water for about 15 seconds and use wire strainer, or slotted spoon to remove them from the water. Quickly blot them dry on a piece of paper towel and place one egg on each hammy hash brown patty.
Step 10: Pour hollandaise sauce on top of each poached egg. Garnish with chopped chives and enjoy!
Season with a little sprinkle of kosher salt or flaky sea salt and garnish with fresh chopped chives, or another soft herb. You have just made the easiest, most craveable hash brown eggs benedict and you will never look back. Now, let's go for the lobster next time, okay?
Looking for the perfect side dish? My Diner style Crispy Home Fries are the perfect thing to make any morning!
Expert tip: Make ahead instructions
If there is one thing that every chef will agree on, it is that they hate making brunch. It can be difficult to make all of these amazing elements and keep them fresh for serving to hundreds of people. We won't be servings hundreds, I hope not anyway, but maybe a smallish group. Say, 8 to 10. Let's say you have people coming over for brunch in the morning and you made all the elements and have stored them safely (see FAQs) Now what? Here's how we serve it all up:
- Put a glass jar of hollandaise sauce into a bowl of hot tap water to warm up and liquify. Stir and replace the hot water as needed.
- Pop the hash browns onto a sheet pan in a 350°F oven for 10 minutes.
- While they heat up, put a pot of water on to a simmer.
- Pull out your hash browns and lay a piece of ham on top of each.
- Place your eggs in the simmering water for 30 seconds, blot dry on paper towel, and place onto the hammy hash brown.
- Blitz your sauce in a blender with a tablespoon of hot tap water and pour over your eggs. Serve!
You are now a brunch chef!
Recipe FAQs
Store the hash browns in an paper towel lined airtight container in the fridge for up to 2 days. Store the hollandaise sauce for up to 2 days in a small container, preferably glass, for easy reheating. Poached eggs can be stored in a container filled with cold water, also for 2 days. Reheat and serve as stated in the above expert tip.
There is really no good way to store or reheat these, as they are best eaten immediately, but the safe way is to place them in an airtight container for up to 2 days.
I cannot imagine a world in which I would try to reheat a fully assembled hash brown eggs benedict, but I will say this: if I put one of these in an airtight container in the fridge, when my husband gets home from work at midnight he will microwave it on the pizza setting for 90 seconds, like he does everything else, and he will eat it. Do what you want with that information 🤗
More recipes for brunch with friends
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-Cynthia
📖 Recipe
Hash Brown Eggs Benedict
Ingredients
- 4 frozen hash brown patties
- ½ cup vegetable oil
- 4 large eggs
- 2 teaspoons white vinegar
- 4 slices deli ham or canadian bacon
- Salt and pepper to taste
- 2 tablespoons chopped chives optional
Hollandaise sauce
- 4 large egg yolks
- 1 ½ tablespoons lemon juice from half a medium lemon
- ½ teaspoon kosher salt
- ¼ teaspoon dijon mustard
- ⅛ teaspoon cayenne pepper optional
- ½ cup unsalted butter melted and very hot
Instructions
- Start by letting eggs and ham sit out at room temperature for about 30 minutes. This will help the eggs to poach, make the sauce come together more quickly, and avoid having to heat the ham at all, because it will warm up on top of the hot hash browns.
Poach eggs
- Add at least 3 inches of water, and 2 teaspoons of white vinegar, to a large skillet over medium high heat. Bring the water close to a boil, where small bubbles have formed and are rising to the surface and popping.
- Crack an egg into a fine mesh strainer to remove the more watery portion of the whites. Transfer egg to a small bowl. Repeat with remaining eggs.
- Gently tip the eggs into the hot water, one at a time, leaving enough room between the eggs that the whites don't touch. I recommend only poaching 4 eggs at a time.
- Place lid on the pan and set the timer for 3 minutes and 30 seconds for large eggs.
- Using a slotted spoon, remove eggs from the water in the order that you added them to the water. Test for doneness by gently poking the white. If you want them more cooked, dip them back in for 15 to 30 seconds. Place on parchment placed over paper towel that has been set on a small sheet pan. to drain. Keep water on low to reheat eggs before plating.
Cook hash browns
- In a small saucepan melt butter for the hollandaise sauce. Keep on low heat while you make the hash browns and start the sauce.
- Add ½ cup of vegetable oil to a 12 inch cast iron skillet, or other large skillet. Heat to 350°F, or until a wooden skewer or bamboo chopstick inserted in the oil begins to bubble steadily. (if it bubbles A LOT, turn heat down and let cool down for 10 minutes).
- Carefully add 4 frozen hash brown patties, in a single layer, to the skillet. Fry 8 to 10 minutes, flipping after 4 minutes. Use a slotted fish spatula to remove to a paper towel lined plate. Season with salt and drape a slice of ham on top of each hash brown. Cover to keep warm.
Make hollandaise sauce
- In the jar of your blender, combine egg yolks, lemon juice, dijon, kosher salt, and cayenne, if using. Blend on high until fully mixed, about 10 seconds.
- Turn the heat back up on the butter to make sure it is very hot. Transfer to a cup with a spout. While blender is running, slowly drizzle the butter through the opening in the top. Run on high for 15 to 30 seconds. You will actually hear when the hollandaise is done when the sound becomes deeper in tone.
- Taste for salt and check for thickness. If it needs more salt, add a tiny pinch more. If you would like it thinner, drizzle in 1 to 2 tablespoons of hot water while you run the blender. If you want it thicker, run the blender 15 to 30 seconds longer.
Assemble
- Place ham covered hash browns on a platter or individual plates.
- Carefully lower your poached eggs back into the warm poaching water for about 15 seconds and use wire strainer, or slotted spoon to remove them from the water. Quickly blot them dry on a piece of paper towel and place one egg on each hammy hash brown patty.
- Pour hollandaise sauce on top of each poached egg. Garnish with chopped chives and enjoy!
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Notes
- If you are afraid of burning yourself when tipping in the eggs, try placing your egg in a teacup or coffee mug with a handle, then transferring to the hot water.
- If you are using small or medium eggs, they will probably be done at 3 minutes, so set your timer accordingly. Extra large eggs may need 30 seconds to 1 minute more.
- If making poached eggs ahead, or for a crowd, place finished eggs in a bowl of ice water. Store for up to 2 days in the refrigerator.
- You can reheat eggs individually when ready to serve by dipping each egg in hot water for 30 to 60 seconds.
- Hash browns can be made in the oven or the air fryer. Check product packaging for details.
- If your sauce gets cold you can reheat it. To reheat the sauce, add it to a measuring cup or glass jar and place it in the water after you poach the eggs. If the sauce thickens, blend again with another tablespoon of very hot water.
- There is really no good way to store or reheat these. I will say this: if I put one of these assembled hash brown eggs benedict in an airtight container in the fridge, when he gets home from work my husband will microwave it on the pizza setting for 90 seconds, like he does everything else, and he will eat it. Do what you want with that information 🤗
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