This hash brown eggs benedict are a quick and delicious breakfast or brunch: made with perfectly spiced potatoes, a creamy poached egg, and warm Hollandaise sauce. Vegetarian and gluten free.
This Hash Brown Eggs Benedict Recipe Is:
- Simple
- Versatile
- Loaded with Flavor
- Fresh
- Crispy
- Cooked on a Sheet Pan
- Vegetarian, Gluten Free, Hearty, and SO yummy!
Sheet Pan Breakfast Recipes For the Win!
I cook sheet pan hash browns for a quick and easy hands-off breakfast or brunch! I love a good sheet pan meal, especially during these fall months when the weather starts to turn cooler. Cooking on a sheetpan is one of my favorite ways to get a meal on the table fast! All the food gets cooked on a single pan, which makes cleaning up a breeze. And the oven does all the work for you, so you can focus on other kitchen prep (like making the Hollandaise sauce!) while the food cooks. Sheetpan meals are awesome for breakfast, lunch, or dinner – check out my link here to see other healthy sheet pan meals that are ready in no time!
What’s In This Vegetarian Eggs Benedict on Hash Browns Recipe?
- Hash Browns: I LOVE hash browns, it’s one of my favorite ways to eat potatoes. I grew up in the Midwest and when I lived there and the west coast, all the breakfast diners served hash browns. When I moved to New England… I couldn’t find a single hash brown on the menu, it’s all home fries out east. I like to buy frozen hash browns for this recipe, as they are inexpensive and way more convenient than shredding your own potatoes.
- Olive Oil: I like using Zoe Olive Oil which has a great flavor, and is a really great deal if you can get it online. I coat the hash browns in this olive oil which helps them crisp on the sheet pan. Zoe olive oil is about $10 for a liter (which is amazing!) and is a really great value for the quality.
- Garlic: I use fresh when I can, but I love this jarred organic chopped garlic too. Super easy to have pre-chopped garlic ready when you need it.
- Bell Pepper: I used a frozen tri-pepper blend, Trader Joe’s and Whole Foods both have a really nice one in their frozen sections I’d highly recommend.
- Montreal Steak Spice: our absolute FAVORITE spice blend! We use it on any and every potato we cook: hash browns, fries, wedges, baked potatoes, roasted root vegetables, etc. Montreal Steak Spice is a really nice blend of garlic, salt, pepper, red chili flakes, and dill. It’s our go-to seasoning for everything.
- Eggs – we get farm fresh eggs from down the road, so if you have a local farmer in your area start there! You won’t find fresher eggs anywhere else.
- Hollandaise Sauce – you can use hollandaise sauce from a package, bought jarred at the store ( I love Maille everything), or homemade.
Freezer Breakfast Ingredients For the Win!
I used frozen hash brown potatoes for this recipe instead of making them from scratch. This is a great way to transform boring hash browns into a bright and healthy breakfast the whole family can enjoy. By using freezer ingredients, I can stock up when they are on sale, and use them in all kinds of great dishes. It saves me a trip to the store, and I can have amazing hashbrowns thawed in no time. Check out all my recipes that use Freezer Ingredients on The Herbeevore – great for those nights when you want dinner ready fast! And check out my Top 125 Plant-Based Pantry Staples that always keep on hand.
Gluten Free Hash Browns for the WIN!
This gluten free eggs benedict recipe is a simple meal to make without the wheat. I’m all about making recipes gluten free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite gluten free pantry ingredients that we use on a weekly basis, and check out all my gluten free recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meals for everyone at your table.
How Do I Make This Potato Eggs Benedict?
- Preheat oven to 425 degrees Fahrenheit. On a sheet pan, add the olive oil, hash browns, onion, garlic, bell pepper, and Canadian steak spice. Toss well so all ingredients are mixed and well combined.
- Bake for 20 minutes. Remove pan from oven, flip the hash browns, and place back in oven. Turn heat down to 375 and bake for an additional 10 minutes.
- While the Hash Browns are cooking, bring a small pot of water to a boil. Crack in 4 eggs and very gently, stir them around in the water for 5-6 minutes. Remove from water.
- Make hollandaise sauce according to package instructions, or use a pre-made Hollandaise you can get at the store.
- Once hash browns have finished cooking, remove from oven carefully. On each plate, dish out 1/4 of the hash browns, and top with one poached egg. Drizzle the Hollandaise sauce over each egg, and enjoy!
Dietary Modifications
- This hash brown eggs benedict recipe is vegetarian, and meat free!
- This recipe is gluten free, but be sure to check all the ingredients (like your hollandaise, frozen potatoes, or toppings) just in case, to make sure everything is certified GF before eating.
Other Easy Weekend Brunch Recipes You’ll Love!
Salted Fig and Ricotta Toast Recipe (Vegetarian, Gluten Free)
Huevos Rancheros with Pinto Beans Recipe (Vegetarian, Gluten Free)
Vegan Apple Cinnamon Muffins with Applesauce Recipe
Make Ahead Freezer Quiche Recipe (Vegetarian, Gluten Free Option)
Chickpea Muffins with Tomato & Basil Recipe (Vegan, Gluten Free)
Get the Same Ingredients I Use For This Vegetarian Eggs Benedict with Hashbrowns Recipe:
I got the fresh produce for this recipe from my garden and from my Misfits Market box – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here!
As always, if you make this vegetarian and gluten free hash brown eggs benedict recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Hash Brown Eggs Benedict
Ingredients
- 1 tablespoon olive oil
- 1 lb hash browns
- 1 sweet onion
- 1 bell pepper
- 1 teaspoon Montreal Steak Spice
- 4 eggs
- 1 cup Hollandaise sauce see note below
Instructions
- Preheat oven to 425 degrees Fahrenheit. On a sheet pan, add the olive oil, hash browns, onion, garlic, bell pepper, and Canadian steak spice. Toss well so all ingredients are mixed and well combined.
- Bake for 20 minutes. Remove pan from oven, flip the hash browns, and place back in oven. Turn heat down to 375 and bake for an additional 10 minutes.
- While the Hash Browns are cooking, bring a small pot of water to a boil. Crack in 4 eggs and very gently, stir them around in the water for 5-6 minutes. Remove from water.
- Make hollandaise sauce according to package instructions, or use a pre-made Hollandaise you can get at the store.
- Once hash browns have finished cooking, remove from oven carefully. On each plate, dish out 1/4 of the hash browns, and top with one poached egg. Drizzle the Hollandaise sauce over each egg, and enjoy!
Notes
Nutrition
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