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Potato Shreds Eggs Benedict

Rich and filling, this eggs benedict with potato shreds dish is your next brunch obsession. It may look fancy, but it’s quite simple to make, plus it’s packed with nutritious benefits to help jumpstart your day.
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Print Recipe
Total Time60 Mins
Prep Time30 Mins
Cook Time30 Mins
ServingsServes 5
Prep Method: Fried

Dish

Breakfast/Brunch

Prep Time

30 Mins

Cook Time

30 Mins

Serving

Serves 5

Description

Rich and filling, this eggs benedict with potato shreds dish is your next brunch obsession. It may look fancy, but it’s quite simple to make, plus it’s packed with nutritious benefits to help jumpstart your day.

Ingredients

  • 500g Frozen Potato Shreds
  • 1 Whole Red Onion, sliced
  • 3 tbsp All-Purpose Flour
  • 1 Whole Egg, beaten
  • Salt
  • ½ tsp Black Pepper
  • 5 tbsp Vegetable Oil
  • 5 Whole Eggs
  • 2 tbsp White Vinegar
  • 3 Egg Yolks
  • ½ cup Butter, melted
  • 1 tbsp Lemon Juice
  • 1 tsp Dijon Mustard
  • Pinch of Cayenne Pepper
  • Arugula
  • 5 slices Parma Ham

Preparation

Frozen Potato Shreds

  1. Combine frozen potato shreds, eggs, onions, flour, and salt and pepper in a bowl. Mix well.
  2. Heat oil in a non-stick pan. You may use a ring mold to help you shape your potato mixture.
  3. Cook both sides for about 5 minutes per side or until it is golden brown.
  4. Set aside.

Poached Eggs

  1. Heat water in a deep sauce pot and pour the vinegar in, bring the heat up to temp but avoid bringing the water to a boil.
  2. Break the eggs into individual ramekins and cook in vinegar water. Using a slotted spoon, scoop the egg out once cooked.
  3. Set aside.

Hollandaise

  1. Combine the yolks, Dijon mustard, and salt in a stainless bowl.
  2. Whisk for a few minutes and put the bowl over a pot with hot water that is simmering gently.
  3. Whisk until thick, this takes about 5 minutes.
  4. Remove from heat and whisk the butter slowly until well incorporated. Pour the lemon juice in and sprinkle the cayenne pepper in. Mix well
  5. Set aside.

Assembly

  1. Place the cooked potato patties on a plate, top with Parma ham, and poached egg.
  2. Pour hollandaise sauce and top with arugula.
  3. Serve warm.

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Nutrition Facts Per Serving

Calories

495

Fat

39.3g

Sodium

706mg

Cholesterol

309mg

Carbohydrates

25.9g

Fiber

2.9g

Protein

11.5g

Potassium

531mg

Sugar

3.8g

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