Hash Brown Benedict

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.
Average Customer Rating:
4.667 out of 5
4.7
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Hash Brown Benedict
Review 1 for Hash Brown Benedict
5 out of 5
5 out of 5
Teaner
Racine, WI
December 25, 2010
Would You Recommend? Yes
+1point
1of 1found this review helpful.
Thank you! You have successfully submitted a comment for this review.
Breakfast Indulgance
December 25, 2010
This recipe is quite wonderful. My husband and I discovered it a couple of years ago in the catalog and making it has become our Christmas morning tradition.
Review 2 for Hash Brown Benedict
5 out of 5
5 out of 5
OldRuth
Newtown, CT
August 31, 2010
Would You Recommend? Yes
+1point
1of 1found this review helpful.
Thank you! You have successfully submitted a comment for this review.
Cooking for Two
August 31, 2010
I halved this recipe and cooked four slices of Canadian Bacon and four poached eggs - delicious.
I made the sauce while frying the potatoes and frying the bacon. Make sure you have boiling water ready for your poached eggs.
Apart from a lot of pans to wash I found this a great improvement on classic eggs Benedict - the crispy potatoes were much more appetizing than muffins.
Review 3 for Hash Brown Benedict
4 out of 5
4 out of 5
Darl
Portland, OR
April 30, 2010
Would You Recommend? Yes
+2points
2of 2found this review helpful.
Thank you! You have successfully submitted a comment for this review.
Perfect for Chanukah Meal
April 30, 2010
Traditional Latkes can get so boring, and I love poached eggs with runny yolks, especially over potatoes. There's nothing complicated about this recipe, except it makes ho-hum latkes more interesting. I used a little matzoh meal in place of the corn starch, and a trick I have learned over the years is to par-boil the potatoes for about 10 minutes--they remain easy to shred, but cook a little faster and more evenly (instead of crispy on the outside and raw on the inside). If you're kosher you can omit the Canadian bacon, and if you're concerned about fat, you can use less oil. I find a half-and-half blend of canola and olive oil works well--adding a little olive oil gives more flavor, but too much olive oil is, well, too much. I use an electric fry pan for this--it doesn't leave such an oily mess on the stovetop.
Anyway, as a lover of both poached eggs and hash browns, my mouth waters whenever I even think of this recipe. I might just have to go make some right now!