Hashbrown Eggs Benny
Shredded purple potatoes create a hashbrown base for this take on an eggs benedict. It's topped with spinach and mushrooms and, of course, a perfect poached egg and easy hollandaise sauce.
Servings: 2
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.