Photo: Lars Blankers
Hash Brown Benedict
11 ingredients
Serves 6.
openrecipes
Our delicious variation on eggs Benedict features crispy hash brown patties in place of the traditional English muffins. Use a handheld grater to coarsely shred the potatoes.
Estimated Nutrition (whole recipe, rough)
985
Calories
28g
Protein
36g
Fat
139g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Bacon | 1 slice cooked (8g) | 43 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lb. russet potatoes, peeled and shredded
- 2 tsp. cornstarch
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup vegetable oil
- 2 egg yolks
- 1 Tbs. fresh lemon juice
- Pinch of cayenne pepper
- 16 Tbs. (2 sticks) unsalted butter, melted
- 3 Tbs. minced fresh chives
- 12 slices Canadian bacon, cooked until lightly browned and kept warm
- 12 poached eggs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes