Hash Brown Eggs Benedict

Introduction

Hash Brown Eggs Benedict puts a crispy, golden twist on the classic brunch favorite. By using hash brown patties in place of traditional English muffins, you get an irresistible texture contrast—the crunch of the potatoes perfectly complements velvety poached eggs and creamy hollandaise. This recipe is a flavor-packed showstopper that makes ordinary mornings special and impresses everyone at the table.

Why Hash Brown Eggs Benedict Stands Out

What makes this dish exceptional is its unforgettable blend of creamy, crunchy, and savory elements in each layer. The poached eggs’ runny yolks create a rich sauce that seeps into the crispy hash browns, while tangy hollandaise and smoky Canadian bacon bring both comfort and indulgence to every bite.

How to Achieve Crisp and Fluffy Hash Browns

Success with this recipe starts with perfectly crisp, golden hash browns. Use a food chopper like the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to quickly and evenly dice your potatoes. Rinse and squeeze out excess water to maximize crispness.

Cooking on a quality nonstick skillet like the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch ensures easy flipping and beautiful browning. Alternatively, make use of your COSORI Air Fryer 9-in-1 for a less-oily finish and consistent texture.

Perfectly Poaching Eggs

For consistently perfect poached eggs with minimal effort, a Rapid Egg Cooker is an invaluable tool. It helps keep whites tender and yolks delightfully runny, streamlining your brunch prep. If poaching by hand, add a splash of vinegar to simmering water, swirl, and lower each egg in gently.

Building & Serving Your Hash Brown Eggs Benedict

To assemble, layer crispy hash browns with seared Canadian bacon, nestle a poached egg atop, and generously spoon over hollandaise. For fuss-free hollandaise, blend up the sauce in seconds using a Ninja BL610 Professional 72 Oz Countertop Blender.

Serve immediately for maximum crunch. For a brunch buffet, keep hash browns warm on a tray lined with Reynolds Kitchens Brown Parchment Paper Roll to prevent sogginess and make cleanup a breeze.

Nutritional Information and Serving Size

This recipe yields four decadent servings. Each portion contains approximately 400–500 calories, depending on your hollandaise and bacon. High in protein and flavor, this dish is a indulgent but satisfying treat for special occasions.

Hash Brown Eggs Benedict (Recap)

Hash Brown Eggs Benedict marries the crunch of fried potatoes with luscious eggs and a creamy sauce. This twist on a brunch classic is irresistibly flavorful and destined to become your new go-to for celebratory breakfasts or elegant brunches.

Instructions

1. In a mixing bowl, combine potatoes, onion, butter, salt, and pepper. Form into four patties. For quick dicing, use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper.
2. Heat a SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch or preheat your COSORI Air Fryer 9-in-1 to 375°F. For skillet method: add a little butter or oil and cook patties 3–4 minutes per side until crisp and browned. For air fryer method: mist patties with oil, place on parchment paper liner, and cook 10–12 minutes, flipping halfway.
3. While hash browns cook, heat a skillet over medium and sear Canadian bacon slices until heated through and lightly browned. Set aside.
4. Poach eggs in gently simmering water with a splash of vinegar, swirling the water before gently adding eggs. Poach 2–3 minutes for runny yolks; remove with slotted spoon and drain. For easy poaching, use a Rapid Egg Cooker.
5. Prepare hollandaise sauce: blend melted butter, egg yolks, lemon juice, salt, and a pinch of cayenne in a Ninja BL610 Professional 72 Oz Countertop Blender, blending until thick and silky.
6. To assemble: layer each hash brown with a slice of Canadian bacon, top with a poached egg, and lavish with hollandaise. Garnish with chopped chives and serve immediately.

Cook and Prep Times

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes