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.
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!