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.
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
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