PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinusShoppable Banner MobileShoppable Banner Desktop

89% would make again

Hash Brown Benedict

Tasty Team

Ingredients

for 2 servings

  • 2 tablespoons olive oil, divided
  • yellow onion, halved, diced small
  • 1 ½ teaspoons McCormick® Paprika
  • 1 teaspoon salt
  • ½ teaspoon McCormick® black pepper
  • 3 cups potato (300 g), frozen, shredded
  • 2 large handfuls fresh spinach
  • 2 eggs, poached
  • fresh chive, for garnish

HOLLANDAISE SAUCE

  • 3 large egg yolks
  • lemon, juiced
  • ½ cup butter (110 g), melted
  • ½ teaspoon salt

Nutrition Info

Powered by
    Calories 1073
    Fat 86g
    Carbs 51g
    Fiber 5g
    Sugar 3g
    Protein 25g

Estimated values based on one serving size.

Preparation

  1. Heat 1 tablespoon olive oil in a skillet over medium-low heat. When the oil is hot, add the diced onion, McCormick paprika, salt, and pepper. Cook onions, stirring occasionally, until softened, about 5 minutes. Add in frozen shredded potatoes and the remaining tablespoon of olive oil. Cook, stirring occasionally, until potatoes start to turn golden and crisp up a bit.
  2. Within the skillet, divide the potatoes into two piles and place a large, circular cookie cutter ring around each pile. Scoop any potatoes that are outside of the cookie cutters into the center of the rings. Use a spatula to pat down the piles inside the rings to form patties. Turn heat down to low and cook until bottom of hash browns are crispy. Use tongs to remove cookie cutter rings and carefully flip the hash browns to crisp up the other side. Once crispy, remove from the pan.
  3. In the same pan, add the baby spinach and wilt down over low heat. Remove spinach from the pan.
  4. Hollandaise: Place egg yolks and lemon juice in a blender. Blend for 10 seconds, then slowly stream in the hot, melted butter (while blender is still running). Sauce will thicken by the time all of the butter has been added. Blend in salt.
  5. Assembly: Place a hash brown on each plate. Top with spinach, then a poached egg. Spoon hollandaise over the eggs. Garnish with chives.
  6. Enjoy!

Let’s quarantine cook!

We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!

Let’s quarantine cook!

We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.