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Hash Brown Eggs Benedict Recipe (Vegetarian, Gluten Free)

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.

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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.

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 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?

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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 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.

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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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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!

And let’s stay in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

 

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Hash Brown Eggs Benedict

The Herbeevore
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 2 votes
Cook Time 30 mins
Total Time 30 mins
Course Breakfast, Brunch
Cuisine American
Servings 4 servings
Calories 330 kcal

Ingredients
  

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

Hollandaise Sauce - you can use hollandaise sauce from a package, bought jarred at the store ( I love Maille everything), or homemade.
 
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!

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
Keyword eggs benedict has browns, eggs benedict no bread, gluten free eggs benedict, hash brown benedict, hash brown eggs benedict, hash browns eggs benedict
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in American, Breakfast, Fall Recipes, Favorites, Gluten Free, High Protein, Sheet Pan Meals, Vegetarian Recipes

2 Comments

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