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Hash Brown Eggs Benedict for Brunch

Crispy hash brown base topped with ham, poached eggs, and creamy hollandaise for a restaurant-style brunch at home.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 520

Ingredients
  

Hash Brown Base
  • 2 cups shredded hash browns thawed and squeezed dry
  • 1 egg large
  • 0.25 cup cheddar cheese shredded
  • 2 tbsp green onion finely chopped
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp olive oil or butter for frying
Poached Eggs
  • 4 eggs large
  • 2 tbsp white vinegar
Hollandaise Sauce
  • 3 egg yolks large
  • 1 tbsp lemon juice
  • 0.5 cup unsalted butter melted and hot
  • 1 pinch cayenne pepper optional
Assembly
  • 4 slices ham or Canadian bacon
  • parsley or chives for garnish

Equipment

  • Skillet
  • Mixing bowl
  • Saucepan
  • Whisk

Method
 

  1. In a large bowl, mix hash browns, egg, cheddar, green onion, garlic powder, salt, and pepper until combined.
  2. Heat oil or butter in a skillet over medium heat. Scoop 1/2 cup of mixture and flatten into patties.
  3. Cook 4–5 minutes per side until golden brown. Transfer to a plate and keep warm.
  4. Bring water to a gentle simmer in a saucepan. Add vinegar.
  5. Crack each egg into a bowl, create a whirlpool, then slide egg into water. Cook 3–4 minutes.
  6. Remove poached eggs with a slotted spoon and drain on paper towels.
  7. Whisk egg yolks and lemon juice in a heatproof bowl over simmering water. Slowly drizzle in hot butter while whisking until thickened.
  8. Season hollandaise with cayenne, salt, and pepper.
  9. Assemble: hash brown, ham, poached egg, hollandaise, garnish, and serve immediately.

Notes

For extra crispiness, bake hash browns at 400°F for 10 minutes before frying.