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Hash Brown Eggs Benedict Recipe

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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. 

A fantastic brunch to make if you love hash brown potatoes, or a great alternative benedict without English Muffins.

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I love a fun, new brunch recipe… and this hash browns eggs benedict is one that we keep coming back to again and again. These are super quick and easy, crispy and crunchy, I use a bag of frozen hash browns which cook up quick.  I like adding onion, garlic, and bell pepper to mine. And the hollandaise sauce can be made from a package, bought jarred at the store, or homemade plant-based hollandaise sauce.

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!
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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 sheet pan 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. Sheet pan meals are awesome for breakfast, lunch, or dinner – check out my link here to see other sheet pan meals that are ready in no time!

What’s In This Vegetarian Eggs Benedict on Hash Browns Recipe?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

  • Hash Browns: I love hash browns, it’s one of my favorite ways to eat potatoes.  I like to buy frozen hash browns for this recipe, as they are inexpensive and way more convenient than shredding your own potatoes.
  • Extra virgin olive oil
  • Fresh garlic cloves
  • 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, or homemade.
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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 tasty 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!

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How Do I Make This Potato Eggs Benedict?

  1. 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.
  2. 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.
  3. 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.
  4. Make hollandaise sauce according to package instructions, or use a pre-made Hollandaise you can get at the store.
  5. 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)

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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

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Hash Brown Eggs Benedict

These hash brown eggs benedict are a quick and delicious breakfast or brunch side: made with perfectly spiced potatoes, a creamy poached egg, and warm Hollandaise sauce. Vegetarian and gluten free.
5 from 3 votes
Cook Time 30 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 servings
Calories 330 kcal

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!

Nutrition

Calories: 330kcalCarbohydrates: 30gProtein: 10gFat: 31gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 172mgSodium: 533mgPotassium: 490mgFiber: 3gSugar: 3gVitamin A: 1171IUVitamin C: 49mgCalcium: 48mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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