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Hashbrown Waffle Eggs Benedict

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4

Ingredients

Hashbrown Waffle

  • 4 medium potatoes grated
  • 2 eggs
  • 2 tbsp chives chopped
  • ½ tsp garlic powder
  • Salt and pepper

Hollandaise

  • 3 egg yolks
  • Juice of 1 lemon
  • 1 tbsp dijon mustard
  • Dash of paprika
  • 1 stick of butter melted

Toppings

  • 8 oz smoked salmon
  • 4 eggs poached
  • dill (garnish) optional

Instructions

Hashbrown Waffle

  1. Preheat waffle iron.
  2. Using a cheesecloth (or paper towels), squeeze all excess liquid out of the grated potatoes. In a large bowl, combine grated potatoes with remaining waffle ingredients.
  3. Add half the potato mixture to the waffle iron and cook for 15 minutes. Cook time may vary depending on your waffle iron. You want your waffle to have a nice golden crisp on the outside.

Hollandaise

  1. In a blender, add egg yolks, lemon juice, dijon mustard, and paprika together.
  2. Blend on high, while slowly pouring in your melted butter. This should create a nice creamy hollandaise.

Assembly

  1. Cut the waffle in quarters and layer smoked salmon on each slice.
  2. Place poached egg on top of the smoked salmon then pour on a spoonful of hollandaise.
  3. Garnish with a piece of dill and serve with some arugula or salad on the side.