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Hashbrown Eggs Benny

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Ingredients

Warning0 allergens identified

Hashbrown Eggs Benny

2 ½ tablespoons avocado oil

¼ cup oniondiced

1 tsp kosher saltplus a pinch

½ tsp black peppercracked

½ tsp garlic powder

2 cups potatoes

3 cups fresh spinach

1 cup mushroomschopped

4 eggspoached

3 egg yolks

1 ½ tablespoons lemon juice

1 tbsp dijon mustard

½ cup ghee, or buttermelted

pinch salt

Instructions

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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 .5 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.

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Nutrition

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Tips & Tricks (5)

Dry Your Potatoes Thoroughly 🥔
After shredding purple potatoes, squeeze them in a clean kitchen towel to remove excess moisture—this ensures crispy, golden hashbrowns instead of soggy ones that won't hold their shape.
Master the Poached Egg with Vinegar 🥚
Add a tablespoon of white vinegar to your poaching water to help the egg whites set quickly and cleanly, creating that perfectly delicate consistency that makes eggs benny special.
Make Hollandaise Ahead with Bain-Marie 🔆
Prepare your hollandaise in a double boiler over gentle heat and keep it warm in a thermos—this prevents the temperamental sauce from breaking and allows you to focus on timing the hashbrowns and eggs perfectly.
Bloom Your Mushrooms in Ghee First 🍄
Sauté mushrooms separately in ghee or butter over high heat until golden before adding to your hashbrown base—this concentrates their umami flavor and prevents them from releasing water that soaks into the potatoes.
Season Purple Potatoes Generously Before Cooking 🧂
Mix kosher salt and garlic powder directly into shredded potatoes before cooking so the seasoning penetrates throughout, rather than just sitting on the surface of the finished hashbrown cakes.