This post features paid content in partnership with the Washington State Potato Commission.
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.
Washington farmers grow so many varieties of potatoes, but I couldn’t resist the vibrant color of these All Blue spuds — which are actually a royal purple when you cut into them — for this dish.
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 tablespoons avocado oil
- ¼ cup diced onion
- 1 teaspoon kosher salt, plus a pinch
- ½ teaspoon cracked black pepper
- ½ teaspoon garlic powder
- 2 cups potatoes (I used All Blue), shredded
- 3 cups fresh spinach
- 1 cup chopped mushrooms
- 2 eggs, poached
- For the Hollandaise Sauce:
- 3 egg yolks
- 1½ tablespoons lemon juice
- 1 tablespoon dijon mustard
- ½ cup ghee (or butter), melted
- Pinch of salt
Instructions
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.
