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.

Author: Pesto & Potatoes

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 6 servings

Calories: 499 kcal per serving

Ingredients

2 ½ tablespoons - avocado oil
¼ cup - onion
1 tsp - kosher salt
½ tsp - black pepper
½ tsp - garlic powder
2 cups - potatoes
3 cups - fresh spinach
1 cup - mushrooms
4 - eggs
3 - egg yolks
1 ½ tablespoons - lemon juice
1 tbsp - dijon mustard
½ cup - ghee, or butter
pinch - 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 .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.

Nutrition