Hash Brown Eggs Benedict | Idaho Potato Commission
This recipe for Eggs Benedict uses hash browns as a substitute for the English muffin and is lightened up with wilted spinach and tomatoes instead of ham. Vegetarian and gluten-free.
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Ingredients
- 3 tablespoons olive oil (or butter), divided
- Salt and pepper
- 1½ -2 cups hash browns
- 2 eggs, poached
- 1 garlic clove, rough chopped
- 2 handfuls spinach
- 1 tomato, sliced
- 1 tablespoon basil ribbons
- 2 egg yolks
- 1 tablespoon cold water
- 2 teaspoons lemon juice
- Pinch salt, pepper, and cayenne
- 3 tablespoons melted butter
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